Breakfast Burritos Recipe

Prepare potatoes

Rinse peeled diced potatoes under cold water to remove excess starch, then pat dry with a towel.

Cook potatoes

Heat 2 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the diced potatoes in an even layer. Cook, undisturbed, for 4–5 minutes until the bottoms begin to brown. Stir and continue to cook, stirring occasionally, for another 8–10 minutes until potatoes are golden and tender when pierced with a fork. Season with 1 tsp salt and 1/2 tsp black pepper while cooking. Remove potatoes to a bowl and set aside.

Cook chorizo

In the same skillet over medium heat (add a little oil if skillet is dry), add the crumbled chorizo and chopped onion. Cook, breaking up the chorizo with a spatula, for 6–8 minutes until browned and cooked through and onions are soft. Season with remaining 1/2 tsp black pepper. Drain excess fat if desired by spooning it out, leaving enough to flavor the mixture. Add the cooked potatoes back to the skillet and toss gently to combine and reheat for 1–2 minutes. Keep warm on very low heat while you prepare the eggs.

Crack the eggs into a medium bowl. Add 1 tbsp milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until mixture is uniform and slightly frothy.

Heat a separate nonstick skillet over medium-low heat and add 1 tbsp butter. Once butter is melted and foamy (but not browned), pour in the beaten eggs. Let sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a rubber spatula, allowing uncooked egg to flow underneath. Continue folding slowly until eggs are softly set but still moist — about 2–3 minutes. Remove from heat slightly before they look fully firm; residual heat will finish cooking. Taste and adjust seasoning if needed.

Stir in 1/2 cup of the shredded cheddar into the eggs so it melts slightly. Reserve the remaining 1/2 cup for assembling the burritos.

If using jarred or fresh roasted green chiles, chop them into small pieces. Warm them gently in a small saucepan over low heat for 1–2 minutes to take the chill off.

Warm the flour tortillas so they are pliable: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side, or microwave a stack wrapped in a damp paper towel for 20–30 seconds. Optionally brush each warmed tortilla lightly with butter or oil to add flavor and prevent tearing.

Lay a warmed tortilla flat on a work surface. In a line across the center, place about 1/3 cup of the potato–chorizo mixture, followed by approximately 1/3 cup of scrambled eggs with melted cheddar, 2–3 tbsp green chiles, and a sprinkle (about 1–2 tbsp) of the reserved shredded cheddar. Add 1 tsp chopped cilantro and a drizzle of hot sauce if desired. Optionally add 1–2 tbsp sour cream.

Fold the sides of the tortilla in toward the center, then roll firmly from the bottom up to enclose the filling. Tuck the ends underneath to seal. Repeat with remaining tortillas and fillings to make 6 burritos.

To crisp the burritos (optional), heat a clean skillet over medium heat, add a little butter or oil, and place burritos seam-side down. Cook 1–2 minutes per side until tortilla is golden and crisp and cheese is melted inside. Serve hot with extra green chiles, sour cream, and hot sauce on the side.