Total Time: 20 minutes
Makes: 6 tacos
Ingredients:
• 1 tablespoon vegetable oil
• 2 ounces (56.6 g) Yukon Gold potato (about ½ medium), cut into ⅛-inch cubes (for about ½ cup)
• ½ cup finely chopped yellow onion
• Salt
• Freshly ground black pepper
• 4 ounces (113 g) Mexican chorizo, casing removed
• 6 large eggs
• 6 small corn tortillas, warmed or grilled
• Crumbled queso fresco, for topping
• Ancho Chile Salsa, for topping
Method:
- Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
- Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
- Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
- Divide the egg mixture among the tortillas and serve with queso fresco and salsa.
http://www.chow.com/recipes/28514-chorizo-and-potato-breakfast-tacos