Potato Sausage Torta
This is a sponsored post by Sprouts Farmers Markets. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Make #TortaTuesday a thing and try this Potato Sausage Torta
I’m trying to make #TortaTuesday a thing. Will you please join me? If the taco can have a day why not share it with the beloved torta? I say there’s room for all the yumminess.
In order to persuade taco lovers into jumping on this bandwagon, I made this AMAZING torta with Sprouts Farmers Market smoked beef sausage, potatoes, refried beans, avocado and queso fresco. Need I say more?
Related recipe: Torta Adobada
If you don’t have access to a grill, this can easily be prepared in the comfort of your own kitchen. Use up leftover baked potatoes and refried beans for the perfect midweek meal. Add other favorites like salsa and crema. Everyone will love them, including the kids.
Sprouts’ brand handcrafted beef sausage is tender, juicy and flavorful USDA Choice natural beef from purebred, heritage cattle raised in the U.S. on a 100% vegetarian diet. Always fresh, never frozen, no hormones added and no antibiotics while under the care of their partner ranchers.
So join me in making #TortaTuesday a thing. And if you don’t like tortas, stuff this magical filling in a taco, a burrito or even top a tostada with it. I won’t get mad.
Potato Sausage Torta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 8
Ingredients
4 large Russet potatoes, scrubbed and peeled
2 tablespoons olive oil
1 (14-ounce) Sprouts Brand Old Tyme Butcher Shop Beef Smoked Sausage, grilled or pan fried, chopped in small cubes
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano, crushed
1 1/2 tablespoons paprika
8 French bread rolls, sliced lengthwise, remove any extra bread dough
2 cups refried beans
1 avocado, flesh removed and mashed
queso fresco, sliced
grilled onion slices
grilled or charred jalapeños
tomato, sliced
Instructions
Boil 5 quarts of water in a large pot over medium heat. Add potatoes and boil for 20 minutes. Remove from heat and drain immediately. Set aside to cool. Chop in small cubes.
Hat olive oil in a sauté pan over low-medium heat. Add garlic, potatoes, salt, pepper, oregano and paprika. Stir until ingredients are combined. Add sausage. Cook for 10 minutes.
Heat grill pan or grill over low heat. Place bread cut side up. Cook until grill marks begin to appear and bread is golden brown; about 5 minutes.
Spread refried beans on bottom half of each toasted bread, spread avocado on top half of each toasted bread, fill with sausage/potato mixture and slices of queso fresco.
Serve with grilled onion slices, charred jalapeños and tomato slices.
