Breakfast Burrito Recipe

Wash and peel (optional) the potatoes. Cut into small dice (~1/2 inch). Pat dry with a towel to remove excess moisture.

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and let heat until shimmering.

Add the diced potatoes in a single layer if possible. Let cook undisturbed 4–5 minutes to get a golden crust, then stir occasionally for 8–10 more minutes until fork-tender and browned.

Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Taste and adjust seasoning. Transfer potatoes to a bowl and keep warm.

Using the same or a separate skillet, heat 1 tbs olive oil over medium heat. Add the chopped onion and bell pepper and sauté 4–5 minutes until softened.

Add 8 oz chorizo (remove from casing if using links). Break up the meat with a spatula and cook 6–8 minutes until browned and cooked through. Add 1 tsp minced garlic in the last minute and stir to combine.

If the chorizo releases a lot of fat, drain off excess leaving a tablespoon in the pan to coat the vegetables. Stir the cooked potatoes into the chorizo-vegetable mixture and cook together 1–2 minutes to marry flavors. Keep warm.

Crack 6 large eggs into a bowl, add 3 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and let melt, coating the pan.

Pour the egg mixture into the skillet. Let sit for 10–15 seconds, then gently stir with a rubber spatula, pushing from the edges to the center to form soft curds. Cook slowly until eggs are softly set but still slightly moist, about 2–3 minutes total. Remove from heat — eggs will finish setting with residual heat.

Stir in 3/4 cup of shredded cheddar into the eggs so it melts slightly; reserve the remaining 1/4 cup for assembly.

Warm the tortillas: wrap in a damp paper towel and microwave 20–30 seconds, or warm individually in a dry skillet 20–30 seconds per side until pliable.

On each warm tortilla, place about 1/4 of the potato-chorizo-vegetable mixture in a line down the center (roughly 3/4–1 cup).

Top with 1/4 of the scrambled eggs (about 1/2 cup) and sprinkle with reserved shredded cheddar (about 2 tbs). Add a dollop (~1 tbs) sour cream, a teaspoon of salsa or a little hot sauce, and a sprinkle of chopped cilantro.

Fold the sides of the tortilla in, then roll tightly from the bottom to make a burrito. Repeat for remaining tortillas.

Optional — to crisp the burrito: heat a clean skillet over medium heat with a little butter or oil. Place burritos seam-side down and cook 1–2 minutes per side until golden and sealed.

Slice in half and serve immediately with extra salsa, sour cream, and hot sauce on the side.