Green Chile and Chorizo Breakfast Burrito

1. 1
   prep

   Dice the potatoes and whisk the eggs.

   1.Peel potatoes and cut into small 1 cm cubes.

   2.Crack eggs into a mixing bowl, add salt and black pepper, and whisk until frothy.
2. 2
   fry · ~10 min

   Crisp the potatoes.

   1.Heat 1 tbsp oil in a large skillet over medium-high heat.

   2.Add diced potatoes and cook, stirring occasionally, until golden and crisp (8-10 min).

   3.Remove potatoes and set aside on a plate.
3. 3
   saute · ~10 min

   Cook the chorizo and aromatics.

   1.In the same skillet, add the chorizo and break it up with a spatula.

   2.Cook until browned and rendered (5-6 min).

   3.Add onion and garlic, sauté until softened (2-3 min).

   4.Stir in cumin powder and green chiles, cook 1 min.

   TIPDon't drain all the chorizo fat — it flavors the eggs and potatoes beautifully.
4. 4
   saute · ~4 min

   Scramble the eggs into the chorizo mixture.

   1.Push the chorizo mixture to the edges of the skillet and add remaining 1 tbsp oil to the center.

   2.Pour in the whisked eggs and gently push them with a spatula as they set.

   3.When eggs are nearly set (2-3 min), fold in the chorizo mixture and crispy potatoes.

   4.Remove from heat.
5. 5
   assemble · ~5 min

   Warm the tortillas and assemble the burritos.

   1.Warm each tortilla on a dry skillet or directly over a gas flame for 15-20 seconds per side.

   2.Lay each tortilla flat and sprinkle a line of shredded cheddar down the center.

   3.Spoon the chorizo-egg-potato filling evenly over the cheese.

   4.Fold the sides in, then roll from the bottom up into a tight burrito.

   TIPWarming the tortilla makes it pliable and prevents cracking when you roll.
6. 6
   serve

   Serve the burritos warm.

   Halve each burrito on the diagonal and serve immediately with hot sauce or salsa on the side.

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