This delicious breakfast burrito with potatoes and chorizo will take your breakfast game up a notch. The rich flavors will have you coming back for more. Serve with a side of salsa, sour cream, and fruit.
INGREDIENT :
1/2 pound fresh chorizo
1/2 poblano pepper, chopped
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 Yukon gold potatoes, cut into bite-sized pieces
4 large eggs
1/3 cup half-and-half
salt and pepper to taste
2 tablespoons butter or olive oil
1/4 cup shredded cheese, any kind
4 burrito-sized flour tortillas
RECIPE DIRECTION :
Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.
In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.
Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.
Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
