A breakfast (or dinner) treat...

Chorizo and Potato Breakfast Burrito 

It's no secret that I love burritos for breakfast, and this one with chorizo and potatoes is particularly nice for a weekend morning.  I think of this as being a "breakfast" burrito because of the eggs, but truly, it would be delicious any time.  This makes a lot of filling, but a gentle reheating in the microwave will give you breakfast for another day or two after as well, and this is never a bad thing.


Chorizo and Potato Breakfast Burritos


1 lb. small, thin skinned potatoes
1 large onion, diced large
1 tbs. olive oil
coarse salt and fresh ground black pepper
12oz. Mexican (fresh) chorizo
8 eggs, beaten
To serve:  large flour tortillas, cheese of choice, fresh (or pickled) jalapeño slices, salsa of choice, and avocado slices (unfortunately, I did not have one this morning)

Dice up the potatoes into small, bite sized pieces and toss with the onions, olive oil, salt and pepper.  Roast at 400 degrees F on a foil lined baking sheet for 30 minutes.  Meanwhile. cook the chorizo in a large saute pan until cooked through; remove to a paper towel lined plate and set aside.  Wipe the pan with a paper towel to remove most of the fat and pour in the eggs; scramble until almost done and fold in the chorizo.  Place a portion of potatoes with some chorizo and egg into a large flour tortilla, garnish as desired, roll it up an eat :)

Now pick that bad boy up and eat it ;-D

These jalapeños came from our deck garden.