Chorizo and Potato Tostadas with Fried Eggs

Servings: 4
Prep time: 30 minutes


  • 8 small corn tortillas
  • 2 tablespoons oil
  • 1 pound chorizo
  • 1 onion, diced
  • 1 pound potatoes, diced 1/2 inch thick
  • 4 eggs
  • 1 avocado, sliced
  • 1 cup salsa verde
  • 2 tablespoons cilantro, chopped
  • 1 lime, sliced


Heat the oil in a pan over medium-high heat. Add the tortillas, one at a time, and fry until lightly golden brown and crispy on both sides. Set aside on paper towels. In same pan add the chorizo and onion and cook until the chorizo turns lightly brown and gets crispy on the edges, about 6-10 minutes. Set aside. Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes. Mix in the chorizo and onions. Crack the eggs into the pan and fry as desired. Assemble the tostadas.