Ultimate Chorizo Breakfast Tacos

Recipe

Ingredients

Quantity	Ingredient
15 ml (1 Tbs.)	1 Tbs. vegetable oil
125 ml (½ cup)	Yukon Gold potato, cut into small cubes
125 ml (½ cup)	onion, finely diced
	Salt
	Freshly ground black pepper
½ 250 g pkg.	Piller’s Chorizo, chopped
6	large eggs
6	small corn tortillas, warmed or grilled
1	tomato, chopped
15 ml (1 Tbs.)	finely chopped cilantro, finely chopped
250 ml (1 cup)	crumbled queso fresco or feta
	Salsa, for topping

Products

• 
  Toppings Chorizo

Directions

Heat the oil in a large non-stick frying pan over medium heat; add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo and cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.

Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.

Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper. Divide the egg mixture among the tortillas and top with tomato, cilantro and cheese. Serve with salsa.

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