Breakfast Burrito with Chorizo and Crispy Potatoes

Ingredients

• 2 medium russet potatoes, diced into 1/2-inch cubes
• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon salt, plus more to taste
• 1/2 pound fresh Mexican chorizo, casings removed
• 6 large eggs
• 2 tablespoons milk
• 1 cup shredded Monterey Jack cheese
• 4 large (10-inch) flour tortillas
• 1/2 cup salsa, for serving
• 1 avocado, sliced, for serving

Instructions

1. Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave on high for 4 to 5 minutes until just fork-tender; this partial pre-cook speeds up crisping in the pan and avoids raw, hard centers.
2. Drain the potatoes well and pat them dry with a paper towel - excess moisture will cause them to steam instead of crisp in the pan.
3. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes in a single layer and season with the 1/2 teaspoon salt.
4. Cook for 8 to 10 minutes, stirring only every 2 minutes to allow good browning, until the potatoes are golden brown and crisp on multiple sides. Transfer to a plate and set aside.
5. In the same skillet, add the chorizo, breaking it into small crumbles with a spatula. Cook over medium heat for 6 to 8 minutes, until fully browned and no longer pink, with the fat rendered out and edges slightly crispy.
6. Drain off excess grease from the skillet, leaving about 1 tablespoon behind for flavor. Push the chorizo to one side of the pan.
7. In a bowl, whisk the eggs with the milk and a pinch of salt until fully combined. Pour into the empty side of the skillet over low heat.
8. Let the eggs sit for 20 seconds, then gently fold and push them with a spatula, mixing partially with the chorizo as they cook, for 2 to 3 minutes until just barely set but still soft and slightly glossy - remove from heat while they still look a touch underdone since they continue cooking off the heat.
9. Fold the crispy potatoes back into the pan with the eggs and chorizo. Stir gently to combine everything evenly.
10. Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds, until pliable and warm.
11. Lay a warm tortilla flat and spoon about a quarter of the egg mixture onto the lower third, leaving a 2-inch border on the sides. Sprinkle a quarter of the shredded cheese on top.
12. Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over, tucking it snugly under the filling, and roll tightly away from you to seal into a burrito shape.
13. Repeat with the remaining tortillas and filling. For a crisp exterior, return each burrito seam-side down to the dry skillet over medium heat for 1 minute per side until lightly toasted.
14. Serve warm, cut in half, with salsa and sliced avocado on the side.

Nutrition

Calories	620
Protein	28.0 g
Fat	38.0 g
Carbs	42.0 g
Fiber	5.0 g
Sodium	980 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.