Description
A quick and satisfying breakfast burrito filled with crispy potatoes, smoky chorizo, soft scrambled eggs, and melted cheese, perfect for busy mornings.
Ingredients
- 1 large potato, diced
- 2 large eggs
- 100g chorizo sausage, diced
- 1/2 cup Mexican cheese blend, shredded
- 2 flour tortillas
- Fresh herbs (like cilantro) for garnish
- Salt and pepper, to taste
- Oil, for cooking
Instructions
- Heat the pan. Set a skillet over medium heat and add a thin layer of oil.
- Cook the potatoes until crisp. Add diced potatoes, season lightly with salt and pepper, and cook about 10 minutes, stirring occasionally.
- Brown the chorizo. Push potatoes to one side. Add diced chorizo to the empty side and cook until browned and hot throughout.
- Scramble the eggs. Whisk eggs with a pinch of salt and pepper. Pour into the skillet and gently scramble, folding everything together until the eggs are just set.
- Add cheese. Remove the pan from heat, then stir in shredded cheese until melted.
- Warm and fill tortillas. Warm tortillas briefly, spoon filling down the center, fold in sides, and roll up tight.
- Finish and serve. Top with cilantro and enjoy while hot.
Notes
For meal prep, make filling ahead of time and assemble burritos for quick breakfasts. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican