Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg

I'm not the biggest burrito fan. There, I said it. Oversized and out of balance, they're sort of the antithesis of what I usually love. But for some reason I still have a strange affection for the breakfast burrito, probably due to their hangover cure powers. So, what separates a burrito from a breakfast burrito? I'll have to refer to our own Los Angeles correspondent Farley who claims that the morningtime version must have potato, egg, meat and cheese, all housed in a flour tortilla.

This recipe from Bon Appetit contained everything except the potatoes, so I just added those myself. The result is still oversized and out of balance, but aren't most of the iconic breakfast foods? My wife and I split one and still felt full after. But I suppose feeling totally and completely full is the whole point of a burrito?

Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg

About This Recipe

Yield:4 people
Active time:45 minutes
Total time:1 hour


  • 1 large baking potato, peeled, and cut into ½-inch cubes
  • 1 teaspoon vegetable oil
  • 12 ounces Mexican chorizo, casings removed
  • 4 scallions, white parts discarded, green parts chopped
  • 6 large eggs
  • 1 tablespoon olive oil
  • 4 10-inch flour tortillas
  • ⅔ cup Mexican melting cheese (chihuahua, Monterrey Jack)
  • ½ cup fresh cilantro, chopped
  • ½ cup salsa
  • 1 avocado, halved, pitted, peeled, sliced


  1. 1

    Toss chopped potatoes into a medium-sized bowl along with 1 teaspoon oil and a pinch of salt. Cover with plastic wrap. Place in microwave and cook on high for 4 minutes. Carefully remove plastic wrap. Potatoes should be tender. If not, recover and cook for another minute.

  2. 2

    Dump potatoes into a non-stick skillet set over medium heat. Cook, stirring occasionally, until potatoes are golden brown and slightly crisp. Set aside.

  3. 3

    Meanwhile, add chorizo to a large skillet set over medium-high heat. Cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Add the scallions, stir well, and cook for another 30 seconds. Transfer chorizo to a bowl and set aside.

  4. 4

    Clean skillet, and then pour in the olive oil and set back over medium heat. Whisk together the eggs in a medium-sized bowl. Season with salt and pepper. Add the eggs to skillet and cook, stirring with a wooden spoon, until softly scrambled. Immediately transfer eggs to a second bowl and set aside.

  5. 5

    Clean skillet again, and then warm over medium heat. Warm tortillas in skillet until pliable, about 20 seconds aside.

  6. 6

    Divide the potatoes, chorizo, eggs, cheese, cilantro, salsa, and avocado between the four warmed tortillas. Roll the tortillas into a burrito shape. Check out this handy guide if you need more help.


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