By Brittanie Peterson
Peel the potato and dice it into small cubes about 1/4 inch in size.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until they are golden brown and tender, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
In the same skillet, add the chorizo and cook over medium heat. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
Remove the chorizo from the skillet and set aside with the potatoes. Wipe the skillet clean with a paper towel.
Whisk the eggs in a bowl and season with salt and pepper. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the eggs and scramble them until cooked through, about 3-4 minutes.
Add the cooked potatoes and chorizo back to the skillet with the scrambled eggs and gently mix everything together.
Preheat a clean, dry skillet over medium heat. Warm each flour tortilla for about 30 seconds on each side until they are pliable.
Place a tortilla on a flat surface. Scoop half of the egg-chorizo-potato mixture onto the center of the tortilla. Sprinkle 1/4 cup of shredded cheddar cheese over the mixture and add about 2 tablespoons of salsa.
Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to form a burrito. Repeat with the second tortilla.
Serve the burritos hot, optionally with extra salsa on the side.
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This Breakfast Mexican Burrito recipe is ready in 35 minutes and features large eggs, Mexican chorizo or turkey chorizo, medium potato and other delicious ingredients. Contains 600 calories total.
Peel the potato and dice it into small cubes about 1/4 inch in size.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until they are golden brown and tender, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
In the same skillet, add the chorizo and cook over medium heat. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
Remove the chorizo from the skillet and set aside with the potatoes. Wipe the skillet clean with a paper towel.
Whisk the eggs in a bowl and season with salt and pepper. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the eggs and scramble them until cooked through, about 3-4 minutes.
Add the cooked potatoes and chorizo back to the skillet with the scrambled eggs and gently mix everything together.
Preheat a clean, dry skillet over medium heat. Warm each flour tortilla for about 30 seconds on each side until they are pliable.
Place a tortilla on a flat surface. Scoop half of the egg-chorizo-potato mixture onto the center of the tortilla. Sprinkle 1/4 cup of shredded cheddar cheese over the mixture and add about 2 tablespoons of salsa.
Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to form a burrito. Repeat with the second tortilla.
Serve the burritos hot, optionally with extra salsa on the side.
Calories per Serving: 600
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