Breakfast Tacos with Chorizo Eggs and Potatoes

Breakfast Tacos Recipe with chorizo eggs and potatoes is Today's Delight

Breakfast Tacos with Chorizo Eggs and Potatoes

This easy breakfast tacos recipe made with chorizo, eggs and potatoes garnished with onion, lime wedges, cilantro or parsley and cheese served with your favorite salsa.

Course Breakfast, Main Course

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 372kcal

Ingredients

1 large russet potato peeled and cubed after parboiled
4 eggs beaten
6 oz or ¾ pound spicy pork chorizo, use beef if you like & no casing
1 medium onion chopped
3 tablespoons grated parmesan cheese for garnish
¼ cup cilantro or parsley for garnish
3 tablespoons olive oil
salt and pepper to taste
6 tortillas flour or corn
Salsa your favorite
1 lime cut into wedges

Instructions

Place potato in a pot half filled with water over medium heat. Bring to a boil for 15 minutes. Partially cook the potato. Drain water and set aside to cool. Once cool, peel and dice.
Beat eggs and season with salt and pepper. Set aside.
Heat oil in a large frying pan over a medium heat.
Toss-in and fry the boiled potatoes. Season with salt and pepper.
While frying potatoes warm up tortillas in the microwave or on the stove.
Once potatoes are done transfer it to the warm tortillas.
Saute ⅓ of the onions for 3 minutes or until soft.
Mix with the eggs.
On the same pan, cook the scrambled eggs. As the bottom of the eggs cook, from one end of the pan using a flat kitchen utensil push the eggs toward the center so the liquid eggs can cook. Flip the eggs to cook it completely. Chop the eggs into bite size while on the pan.
When eggs are done transfer it to the tortillas with potatoes.
Saute ⅓ of onions until soft.
Add and cook chorizo depending on your preference. I like mine well-done and crisp.
Once done transfer on the tortillas.
Garnish tacos with onions, lime wedges, cilantro or parsley and cheese.
Serve with your favorite salsa. Enjoy!

Nutrition