Breakfast Tacos

1. 1

   Step 1

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

   Step 2

   • a.Cook the Chorizo
   • b.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.
   • c.Carefully tilt the pan and use a spoon to remove any excess grease.
   • d.Return the cooked potato mixture to the skillet with the chorizo and stir to combine.
3. 3

   Step 3

   • a.Scramble the Eggs
   • b.In a medium bowl, whisk together the eggs, milk, salt, and black pepper until light and frothy.
   • c.Pour the egg mixture into the skillet over the chorizo and potatoes. Reduce heat to medium-low.
   • d.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

   Step 4

   • a.Warm the Tortillas
   • b.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

   Step 5

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

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