Breakfast Tacos

Instructions

1. 1

   Cook Potatoes and Vegetables

   • Heat vegetable oil in a large non-stick skillet over medium-high heat.
   • Add the diced potatoes in a single layer and cook, stirring occasionally, for 8-10 minutes until golden brown and tender.
   • Add the chopped onion and bell pepper. Sauté for another 3-4 minutes until softened.
   • Remove the potato and vegetable mixture from the skillet and set aside on a plate.
2. 2

   Cook the Chorizo

   • In the same skillet, add the chorizo. Cook over medium heat for 5-7 minutes, breaking it apart with a spoon, until it's fully cooked and browned.
   • Carefully tilt the pan and use a spoon to remove any excess grease.
   • Return the cooked potato mixture to the skillet with the chorizo and stir to combine.
3. 3

   Scramble the Eggs

   • In a medium bowl, whisk together the eggs, milk, salt, and black pepper until light and frothy.
   • Pour the egg mixture into the skillet over the chorizo and potatoes. Reduce heat to medium-low.
   • Cook for 2-3 minutes, stirring gently with a spatula, until the eggs are softly set. Remove from heat immediately to prevent overcooking.
4. 4

   Warm the Tortillas

   • While the eggs are cooking, warm the tortillas. You can heat them one by one in a dry skillet for 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds until warm and pliable.
5. 5

   Assemble and Serve

   • Spoon a generous amount of the egg, chorizo, and potato filling into the center of each warm tortilla.
   • Top with shredded cheese, a sprinkle of fresh cilantro, and a spoonful of your favorite salsa.
   • Serve immediately.