A delightful twist on a classic breakfast dish, combining the bold flavors of chorizo and eggs with a touch of spice.
Remove the casing from the chorizo and crumble it into a skillet.
Using fresh chorizo enhances the flavor of the dish.
Cook the chorizo over medium heat until browned and crumbly. Remove with a slotted spoon and set aside.
Drain excess grease to keep the dish lighter.
Dice the onion and potatoes, then add them to the skillet with the reserved grease. Cook until the onions are soft and the potatoes are slightly browned.
Cut the potatoes into small cubes for faster cooking.
Beat the eggs in a bowl, then pour them into the skillet with the vegetables. Stir gently until the eggs are set.
Cook the eggs on low heat to avoid overcooking.
Return the cooked chorizo to the skillet and mix with the eggs and vegetables.
Ensure all ingredients are evenly distributed.
Warm the tortillas in a separate skillet or microwave.
Warming the tortillas makes them more pliable for wrapping.
Fill each tortilla with the chorizo mixture, then top with shredded cheese and salsa. Roll up and serve.
Serve immediately for the best taste and texture.
