Description
An all-inclusive meal: the eggs, the potatoes and the chorizo, all wrapped into a flour shell with a dollop of guacamole and a spoonful of salsa to give it an uber-amazing flavor profile. Swaddled in shiny foil, it becomes easily transportable.
Ingredients
- 2 whole Red Skin Potatoes
- 1 pinch Salt And Pepper
- 1 Tablespoon Olive Oil
- 2 whole Chorizo Sausage Links
- 3 whole Eggs
- 1 Tablespoon Half-and-half
- 1 whole Flour Tortillas
- 1 Tablespoon Guacamole (Garden Fresh Gourmet Is My Preferred Brand)
- 1 Tablespoon Salsa (Garden Fresh Gourmet Is My Preferred Brand)
- 2 Tablespoons Shredded Cheddar Cheese (optional)
Preparation
Preheat oven to 400 degrees F. While the oven is getting toasty warm, dice your potatoes into small squares. Place them in a bowl. Sprinkle salt and pepper over them and toss with olive oil until coated. I also added a Tuscan seasoning blend. Place the seasoned potatoes on a cookie sheet lined with parchment paper. Bake for about 20 minutes.
While the potatoes are bronzing, fry the chorizo in a skillet over medium heat until nicely browned and thoroughly cooked. Then remove from heat.
Crack eggs into a bowl and add a little half-and-half. A little splash will do the trick. Scramble the eggs in another skillet over medium heat until they are set up to your liking. Then remove from heat.
Once all of the ingredients are good and cooked, begin building your burrito. Place a couple spoonful of eggs on the shell (tortilla). Add chorizo and potatoes. Spoon on some salsa and guacamole and sprinkle with cheese if so desired. Roll up your burrito and wah-lah.
