Chorizo and Potato Breakfast Tacos


1 tablespoon vegetable oil
2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
1/2 cup finely chopped yellow onion
Freshly ground black pepper
4 ounces Mexican chorizo, casing removed
6 large eggs
6 small corn tortillas, warmed or grilled
Crumbled queso fresco, for topping
Salsa for topping


Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.

Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.

Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.

Divide the egg mixture among the tortillas and serve with queso fresco and salsa.

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