Skip the diner—green chorizo, crispy potatoes, and scrambled eggs in a tortilla is the breakfast you actually want to make
Ingredients
Ingredients
- FOR THE SCRAMBLE:
- 1 pound of green chorizo
- 12 eggs
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup Cheddar cheese, grated
- 2 medium-sized potatoes, scrubbed, not peeled
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 1/2 teaspoon black pepper
- 8 flour tortillas, taco sized
- 3 Tablespoons sour cream
Method
-
01
Microwave potatoes for 6 minutes
6 minStab with fork first; can use any cooking method.
-
02
Scramble eggs with cheeses and spices
3 minBreak 12 eggs, add Parmesan, Cheddar, Chain Reaction, black pepper.
-
03
Fry green chorizo in large skillet
8 minMedium-high heat; cook like breakfast sausage.
-
04
Cut cooked potatoes into bite-sized pieces
2 minCut them into roughly half-inch cubes so they'll crisp up properly in the skillet and won't turn to mush when you scramble them with the eggs.
-
05
Add potatoes and egg mixture to skillet
7 minReduce heat to medium; stir frequently until eggs set like frittata.
-
06
Turn off heat and flip eggs until pan cools
3 minMove pan off burner; continue flipping.
-
07
Heat tortillas over gas burner
2 minCouple seconds per side if using gas stove.
-
08
Assemble tacos with sour cream and scramble
2 minSpread 1 tsp sour cream per tortilla, add scramble.
From Mike's Notebook
Microwave the potatoes whole and unpeeled — they cook faster and stay firmer than boiling.
Scramble the eggs with cheese before they hit the pan — they'll distribute evenly through the chorizo.
Keep flipping after heat's off until the pan cools; the residual heat sets the eggs perfectly.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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