Breakfast Burrito

Method

1. 1
   Pan-frying

   Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the diced potatoes and season with 1/2 teaspoon salt and black pepper. Cook, stirring occasionally, until golden and tender, about 10-12 minutes. They should be browned on the edges and easily pierced with a fork.

   ⏲ 12 min

2. 2
   Sautéing

   Push the potatoes to one side of the skillet. Add the chorizo to the empty side and cook, breaking it up with a spatula, until browned and cooked through, about 5 minutes. The chorizo should be crumbly and sizzling.

   ⏲ 5 min

3. 3
   Sautéing

   Transfer the potato and chorizo mixture to a plate and set aside. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the onion, bell pepper, and jalapeño. Sauté until softened and fragrant, about 3-4 minutes. The vegetables should be translucent and lightly browned at the edges.

   ⏲ 4 min

4. 4
   Sautéing

   Pour the beaten eggs into the skillet with the vegetables. Season with the remaining 1/2 teaspoon salt and the ground cumin. Cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 2-3 minutes. They should be creamy and slightly underdone.

   ⏲ 3 min

5. 5

   Turn off the heat. Add the potato-chorizo mixture back to the skillet and sprinkle with the shredded cheddar. Stir gently to combine, allowing the cheese to melt slightly from the residual heat.

6. 6
   Toasting

   Warm the flour tortillas in a dry skillet or microwave until pliable, about 30 seconds per side. This makes them easier to roll without tearing.

   ⏲ 1 min

7. 7

   To assemble, place a warm tortilla on a flat surface. Spoon about 1/4 of the filling onto the center. Fold in the sides, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas.

8. 8

   Serve the burritos immediately, optionally with sour cream and salsa on the side.