Chorizo, potato and egg breakfast tacos
Warm flour tortillas filled with crispy diced potatoes, browned chorizo, soft scrambled eggs and melted cheese, finished with your favorite salsa.
- Prep
- 3 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 660 kcal
Ingredients
Method
Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes in an even layer with a pinch of salt and cook, stirring every couple of minutes, until golden and crisp outside and tender inside.
At the same time, cook the chorizo in a second skillet over medium-high heat, breaking it up, until browned and cooked through with no pink left. Push it to one side of the pan. (If using bacon, cook until crisp.)
Beat the eggs with a pinch of salt. Pour them into the empty side of the chorizo pan, turn the heat to medium-low and stir gently until softly set, then fold them through the chorizo.
Warm the tortillas: wrap them in a damp paper towel and microwave until soft and steamy, about 45 seconds.
Fill each tortilla with potatoes and the egg and chorizo mixture, top with cheese so it melts on the hot filling, and spoon over salsa.
Tips
- Mexican chorizo is raw and should be cooked until no pink remains. Don't confuse it with cured Spanish chorizo, which is sliced and firm.
- Let the potatoes sit undisturbed between stirs so they brown; crowding or constant stirring makes them steam.
- For kids or anyone avoiding spice, swap the chorizo for bacon and use a mild salsa.
