Chorizo, Egg & Roasted Potato Breakfast Burrito

Ingredients

• 450g (1 lb) Yukon Gold potatoes, cut into small cubes
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 225g (8 oz) fresh Mexican chorizo
• 6 large eggs
• 1 tbsp butter
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 4 large burrito-size flour tortillas
• 1/2 cup fresh salsa or pico de gallo
• 1 avocado, sliced
• 2 tbsp chopped cilantro
• to taste to taste hot sauce

Instructions

1. Preheat oven to 425°F.
2. Toss potatoes with olive oil, smoked paprika, and half the salt. Spread on a sheet pan and roast for 22–28 minutes, turning once, until deeply golden and tender.
3. While potatoes roast, cook the chorizo in a skillet over medium heat, breaking it into small pieces. Cook thoroughly until browned and no raw meat remains. Transfer to a plate.
4. Whisk eggs with the remaining salt.
5. Reduce skillet to medium-low, add butter, and softly scramble the eggs until just set but still tender.
6. Warm the tortillas until pliable.
7. Layer each tortilla with roasted potatoes, chorizo, scrambled eggs, cheese, salsa, avocado, and cilantro.
8. Fold in the sides and roll tightly into burritos.
9. For a crisp exterior, place burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side.
10. Serve hot with additional salsa or hot sauce.

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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