Chorizo and Potato Burrito
A powerhouse breakfast burrito packed with spicy Mexican chorizo, crispy pan-fried potatoes, and fluffy scrambled eggs, all melted together with cheese in a warm, toasted tortilla. The ultimate satisfying meal to fuel your day.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Crisp the Potatoes
- b.Heat vegetable oil in a large non-stick skillet over medium-high heat.
- c.Add the diced potatoes in a single layer. Season with half of the salt and pepper.
- d.Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.
- e.Once cooked, remove the potatoes from the skillet with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Cook the Chorizo and Onion
- b.In the same skillet, add the Mexican chorizo. Use a wooden spoon or spatula to break it into crumbles.
- c.Cook for 5-7 minutes, stirring frequently, until it's fully browned and cooked through.
- d.Add the chopped onion and cook for another 3-4 minutes until it becomes soft and translucent.
- e.Carefully tilt the skillet and spoon out the excess grease, leaving about a tablespoon of flavorful fat in the pan.
- 3
Step 3
- a.Scramble the Eggs and Combine
- b.In a medium bowl, whisk the eggs with the remaining salt and pepper until smooth.
- c.Reduce the skillet heat to medium-low. Pour the whisked eggs over the chorizo and onion mixture.
- d.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.
- e.Turn off the heat and gently fold the crispy potatoes back into the skillet. Stir to combine everything.
- 4
Step 4
- a.Assemble the Burritos
- b.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.
- c.Lay a warm tortilla on a flat surface. Sprinkle about 1/4 cup of shredded cheese in a line down the center.
- d.Spoon a quarter of the hot chorizo, potato, and egg filling over the cheese.
- e.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
Step 5
- a.Sear and Serve
- b.Wipe out the skillet and place it over medium heat. Place the rolled burritos seam-side down in the hot, dry skillet.
- c.Toast for 1-2 minutes per side, until the exterior is golden brown and slightly crispy. This helps seal the burrito.
- d.Serve immediately, garnished with fresh cilantro if desired. Pairs perfectly with your favorite salsa, sour cream, or guacamole.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest potatoes, ensure they are completely dry before adding them to the hot oil.
- 2Use fresh, raw Mexican chorizo (often sold near ground meats), not the cured Spanish kind, which is hard like salami.
- 3Don't overcook the scrambled eggs; they will continue to cook from the residual heat of the filling.
- 4Warming the tortillas is a crucial step. A cold tortilla will crack and tear when you try to roll it.
- 5To make ahead, let the filling cool completely before assembling. Wrap individual burritos in foil and refrigerate for up to 3 days or freeze for up to 2 months.
Adapt it for your goals.
Vegetarian
Substitute the Mexican chorizo with a plant-based soy chorizo (soyrizo) and follow the same cooking instructions.
Add InsAdd-Ins
For extra fiber and flavor, fold in 1/2 cup of canned black beans (rinsed and drained) or a diced avocado into the filling before rolling.
Spicier VersionSpicier Version
Sauté one finely diced jalapeño or serrano pepper along with the onion for an extra kick of heat.
Different CheeseDifferent Cheese
While a Mexican blend is great, feel free to use cotija, pepper jack, or sharp cheddar for a different flavor profile.
Why this is on our healthy list.
Protein Powerhouse
With a generous amount of eggs and chorizo, this burrito provides a significant protein boost, essential for muscle repair, growth, and keeping you feeling full and satisfied.
Sustained Energy Release
The complex carbohydrates from the potatoes offer a steady source of energy, preventing a mid-morning crash and fueling your body for hours.
Source of B Vitamins
Eggs are a natural source of several B vitamins, including B12 and riboflavin, which are crucial for energy metabolism and maintaining healthy nerve cells.
Frequently asked questions
A single large burrito can have approximately 800-1000 calories, depending on the specific brands of chorizo, cheese, and tortilla used. It's a very hearty and energy-dense meal.