Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg

Name: Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted, peeled, sliced; 1 large baking potato, peeled, and cut into ½-inch cubes; 340 grams Mexican chorizo, casings removed; 6 larges eggs; 4 10-inchs 10-inch flour tortillas; 118 milliliters fresh cilantro, chopped; 1 Tbsp olive oil; 118 milliliters salsa; 4 scallions, white parts discarded, green parts chopped; 1 teaspoon vegetable oil

You can never have too many main course recipes, so give Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg a try. One serving contains 868 calories, 37g of protein, and 56g of fat. This dairy free recipe serves 4. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up flour tortillas, baking potato, mexican chorizo, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Toss chopped potatoes into a medium-sized bowl along with 1 teaspoon oil and a pinch of salt. Cover with plastic wrap.

Ingredients you will need

Potato

Salt

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Place in microwave and cook on high for 4 minutes. Carefully remove plastic wrap. Potatoes should be tender. If not, recover and cook for another minute.

Ingredients you will need

Potato

Wrap

Equipment you will use

Plastic Wrap

Microwave

Dump potatoes into a non-stick skillet set over medium heat. Cook, stirring occasionally, until potatoes are golden brown and slightly crisp. Set aside.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

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.

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Chorizo

Equipment you will use

Wooden Spoon

Frying Pan

Add the scallions, stir well, and cook for another 30 seconds.

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Green Onions

Transfer chorizo to a bowl and set aside.

Ingredients you will need

Chorizo

Equipment you will use

Bowl

Clean skillet, and then pour in the olive oil and set back over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Whisk together the eggs in a medium-sized bowl. Season with salt and pepper.

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Salt And Pepper

Egg

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Whisk

Bowl

Add the eggs to skillet and cook, stirring with a wooden spoon, until softly scrambled. Immediately transfer eggs to a second bowl and set aside.

Ingredients you will need

Egg

Equipment you will use

Wooden Spoon

Frying Pan

Bowl

Clean skillet again, and then warm over medium heat. Warm tortillas in skillet until pliable, about 20 seconds aside.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Divide the potatoes, chorizo, eggs, cheese, cilantro, salsa, and avocado between the four warmed tortillas.

Ingredients you will need

Tortilla

Cilantro

Potato

Avocado

Chorizo

Cheese

Salsa

Egg

Roll the tortillas into a burrito shape. Check out this handy guide if you need more help.

Ingredients you will need

Tortilla

Roll

Equipment

Ingredients

Servings:

avocado, halved, pitted, peeled, sliced 1large

baking potato, peeled, and cut into ½-inch cubes 340grams

Mexican chorizo, casings removed 6larges

eggs 410-inchs

10-inch flour tortillas 118milliliters

fresh cilantro, chopped 1Tbsp

olive oil 118milliliters

salsa 4

scallions, white parts discarded, green parts chopped 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.