Chorizo Breakfast Burrito

Ingredients

• ½ lb Chorizo sausage (Mexican-style, fully cooked or raw)
• 1 whole Medium russet potato
• 4 whole Large eggs
• ¾ cup Shredded cheddar or Oaxaca cheese
• 2 whole Large flour tortillas (8-inch)
• ¼ whole Yellow onion
• 2 tablespoons Fresh cilantro (optional, for garnish)

Instructions

1. 1

   Scrub the potato under cold running water to remove dirt, then pat it dry with a clean towel.

2. 2

   Place the potato on a cutting board and cut it lengthwise in half, then cut each half lengthwise again, then crosswise into 1/4-inch-thick sticks, like thin fries.

3. 3

   Cut the onion in half from root to tip, place the flat side down, and slice crosswise into thin half-rings about 1/8-inch thick.

4. 4

   If the chorizo is in a casing, squeeze it out into a small bowl and break it into crumbles with a fork until no large clumps remain.

5. 5

   Crack the eggs into a medium bowl, add a pinch of salt and pepper, then whisk with a fork until the yolks and whites are completely blended and the mixture looks uniform.

6. 6

   Place a 12-inch skillet on the stove, turn the heat to medium-high, and add 1 tablespoon olive oil.

7. 7

   Once the oil shimmers and slides quickly when you tilt the pan (about 60 seconds), add the potato sticks in a single layer and let them sit without stirring for 2 minutes to begin browning.

8. 8

   Stir the potatoes with a wooden spoon and cook undisturbed for another 2 minutes until the edges look golden brown, then stir again.

9. 9

   Push the potatoes to the side of the skillet, add the chorizo crumbles to the empty space, and cook over medium-high heat, breaking up any clumps with the spoon, until the chorizo is browned and no pink remains (about 3 minutes).

10. 10

    Stir the onion slices into the chorizo and potatoes, and cook for 1 minute until the onion begins to soften and smell fragrant.

11. 11

    Pour the whisked eggs directly over the chorizo-potato mixture and reduce the heat to medium.

12. 12

    Stir the eggs gently and continuously with the wooden spoon, scraping the bottom and sides of the skillet, until soft curds form and no liquid egg remains (about 3 minutes).

13. 13

    Sprinkle the shredded cheese evenly over the scrambled eggs and chorizo mixture, then remove the skillet from heat and let it sit for 30 seconds until the cheese begins to melt.

14. 14

    Warm each flour tortilla by placing it directly over a medium flame on the stovetop for 5 seconds per side, using tongs to turn it, until it is soft and pliable.

15. 15

    Lay one warm tortilla flat on a clean cutting board and spoon half of the chorizo-egg mixture onto the center in a line running from the bottom toward the top, leaving 2 inches of space on all sides.

16. 16

    Fold the bottom edge of the tortilla up and over the filling, then fold the left and right edges inward over the filling, then roll the burrito away from you (toward the top) until completely wrapped.

17. 17

    Place the burrito seam-side down on a serving plate and repeat steps 15 and 16 with the second tortilla and remaining filling.

18. 18

    If desired, scatter the fresh cilantro over the top of each burrito and serve immediately while warm.

Tools you’ll need

• Cutting board
• Chef's knife
• Vegetable scrubber or clean towel
• Small bowl
• Fork
• Medium mixing bowl
• Whisk or fork
• 12-inch stainless steel or non-stick skillet
• Wooden spoon or silicone spatula
• Tongs
• Serving plate

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