Chorizo & Egg Burrito Recipe

Rinse, peel, and dice the russet potato into 1/2-inch cubes so they cook evenly.

Place the diced potatoes in a medium pot, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a boil, then reduce to a simmer and cook until just tender, about 6–8 minutes. Drain well and set aside.

Heat a large skillet over medium-high heat. Add vegetable oil. When hot, add the loose chorizo and break up with a spatula. Cook, stirring occasionally, until browned and most of the fat has rendered, about 5–7 minutes.

Push the chorizo to one side of the pan. Add the butter and the chopped onion to the empty side. Cook the onion until translucent, about 3–4 minutes, then stir into the chorizo.

Add the minced garlic and cooked, drained potatoes to the skillet. Stir to combine and cook for 2–3 minutes to allow the potatoes to crisp slightly and absorb chorizo flavor. Season with 1/2 tsp salt and 1/2 tsp black pepper (adjust to taste). Remove the filling from the skillet and keep warm in a bowl or low oven (about 200°F / 95°C).

In a medium bowl, whisk together the eggs, whole milk, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper until combined and slightly frothy.

Wipe the skillet clean or use a separate nonstick pan and return to medium-low heat. Add a small pat of butter or a teaspoon of oil to lightly grease the pan.

Pour the egg mixture into the pan. Let eggs sit undisturbed 10–15 seconds, then gently stir with a spatula, folding from the edges to the center. Cook to soft-scrambled stage — moist and slightly creamy — about 2–3 minutes. Remove from heat just before fully set; residual heat will finish them.

Warm the flour tortillas for easier folding: wrap in a damp paper towel and microwave 20–30 seconds or heat individually on a dry skillet over medium heat 15–20 seconds per side until pliable.

Lay a warmed tortilla flat. Spoon about 1/4 of the chorizo–potato mixture down the center (roughly 3/4 cup), top with 1/4 of the scrambled eggs (about 1/3 cup), and sprinkle with 1/4 cup shredded cheddar cheese. Add a tablespoon of chopped cilantro if using.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a burrito. Repeat with remaining tortillas and fillings.

Optional: For a lightly crisp exterior, heat a clean skillet over medium and place each burrito seam-side down. Cook 1–2 minutes per side until golden and sealed.

Serve burritos hot with sour cream, salsa or hot sauce, and lime wedges on the side. Adjust seasoning with extra salt, pepper, or hot sauce to taste.