Chorizo and Potato Burrito

Instructions

1. 1

   Crisp the Potatoes

   • Heat vegetable oil in a large non-stick skillet over medium-high heat.
   • Add the diced potatoes in a single layer. Season with half of the salt and pepper.
   • Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.
   • Once cooked, remove the potatoes from the skillet with a slotted spoon and set aside on a plate.
2. 2

   Cook the Chorizo and Onion

   • In the same skillet, add the Mexican chorizo. Use a wooden spoon or spatula to break it into crumbles.
   • Cook for 5-7 minutes, stirring frequently, until it's fully browned and cooked through.
   • Add the chopped onion and cook for another 3-4 minutes until it becomes soft and translucent.
   • Carefully tilt the skillet and spoon out the excess grease, leaving about a tablespoon of flavorful fat in the pan.
3. 3

   Scramble the Eggs and Combine

   • In a medium bowl, whisk the eggs with the remaining salt and pepper until smooth.
   • Reduce the skillet heat to medium-low. Pour the whisked eggs over the chorizo and onion mixture.
   • Let the eggs set for about 30 seconds before gently pushing them across the pan to form soft curds. Cook for 2-3 minutes until they are just set but still moist.
   • Turn off the heat and gently fold the crispy potatoes back into the skillet. Stir to combine everything.
4. 4

   Assemble the Burritos

   • Warm the tortillas one at a time in a dry pan for 30 seconds per side, or in a microwave for 15-20 seconds, to make them soft and pliable.
   • Lay a warm tortilla on a flat surface. Sprinkle about 1/4 cup of shredded cheese in a line down the center.
   • Spoon a quarter of the hot chorizo, potato, and egg filling over the cheese.
   • Fold the left and right sides of the tortilla inward over the filling. Then, take the bottom edge and roll it up tightly to create a compact burrito.
5. 5

   Sear and Serve

   • Wipe out the skillet and place it over medium heat. Place the rolled burritos seam-side down in the hot, dry skillet.
   • Toast for 1-2 minutes per side, until the exterior is golden brown and slightly crispy. This helps seal the burrito.
   • Serve immediately, garnished with fresh cilantro if desired. Pairs perfectly with your favorite salsa, sour cream, or guacamole.