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breakfast burrito with chorizo, potato, and egg

April 19, 2011

This was another one of those recipes that basically includes everything good in my life. Potatoes + meat + scallions + scrambled eggs + cheese + avocado = get in my belly. NOW.


Unfortunately, I came across it right before class on a Thursday afternoon, so NOW wasn’t really an option. But I settled for that weekend, because I’m flexible like that.


And it was basically everything I dreamed. The creaminess of the potatoes, eggs, cheese, and avocado balanced out the bite of the chorizo, salsa, and scallions so that no one flavor really overpowered the others and it was all a rolled-up bundle of yum. Plus, there was so much food packed into that one tortilla that it fueled me through a long walk through the woods that sunny afternoon without even stopping for a snack or getting cranky from hunger! I don’t think I need to tell you how rare that is.

Breakfast Burrito with Chorizo, Potato, and Egg
Ingredients:
1 large baking potato, peeled and cut into 1/2-inch cubes
1 teaspoon vegetable oil
12 oz. Mexican chorizo, casings removed [I don’t know if it was just the brand of chorizo I had, but the casings were really a poop and a half to remove—they were kinda papery and strange and didn’t want to be discarded. So I just cut a slit down the length of the chorizo with a sharp knife and did my best…I don’t think the burrito was really any worse for the wear.]
4 scallions, white parts discarded, green parts chopped
6 large eggs
1 tablespoon olive oil
4 10-inch flour tortillas
2/3 cup Mexican melting cheese, such as Monterey Jack [I used cheddar, because I’m authentic like that]
1/2 cup fresh cilantro, chopped [I left this out]
1/2 cup salsa
1 avocado, halved, pitted, peeled, and sliced

Directions:
1. Toss chopped potatoes in a medium-sized bowl with 1 teaspoon oil and a pinch of salt. Cover with plastic wrap. Place in microwave and cook on high for 4 minutes. Carefully remove plastic wrap. Potatoes should be tender. If not, re-cover and cook for another minute.
2. Place potatoes in a nonstick skillet set over medium heat. Cook, stirring occasionally, until potatoes are golden brown and slightly crisp. Set aside.
3. Meanwhile, add chorizo to a large skillet set over medium-high heat. Cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Add the scallions, stir well, and cook for another 30 seconds. Transfer chorizo to a bowl and set aside.
4. Clean skillet, then pour in the olive oil and set back over medium heat. Whisk together the eggs in a medium-sized bowl. Season with salt and pepper. Add the eggs to the skillet and cook, stirring with a wooden spoon, until softly scrambled. Immediately transfer the eggs to a second bowl and set aside.
5. Clean skillet again, then warm over medium heat. Warm tortillas in skillet until pliable, about 20 seconds per side. [I just warmed them in the microwave for 20 seconds or so so we wouldn’t have to deal with (1) cleaning the skillet and (2) cleaning the egg bowl because this way, you can just transfer the eggs straight to the tortillas.]
6. Divide the potatoes, chorizo, eggs, cheese, cilantro, salsa, and avocado between the four warmed tortillas. Roll the tortillas into a burrito shape and serve.

Source: Serious Eats

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