Austin-Style Breakfast Tacos

Ingredients

• •Eggs
• •Chorizo
• •Flour tortillas
• •Potato
• •Cheddar cheese
• •Pico de gallo
• •Vegetable oil

Steps

1. 1Peel and dice the potato into small cubes and fry them in vegetable oil over medium heat for about 10 minutes, until golden and tender, then drain on paper towels.
2. 2Crumble the chorizo into a hot skillet and cook for 6 to 8 minutes, breaking it apart with a spoon, until fully cooked and slightly crisp.
3. 3Whisk the eggs with a pinch of salt, then pour them into the skillet with the chorizo.
4. 4Scramble gently over medium-low heat for 2 to 3 minutes, until just set and still soft.
5. 5Fold the crispy potatoes into the eggs and chorizo and remove the skillet from the heat.
6. 6Warm the flour tortillas on a dry griddle for about 20 seconds per side, until pliable and lightly toasted.
7. 7Spoon the chorizo and egg filling down the center of each tortilla and sprinkle with shredded cheddar cheese.
8. 8Top with a spoonful of fresh pico de gallo, then fold the tortilla and wrap it in foil for an easy handheld breakfast.