Place a small pot filled halfway with water over a medium flame bring to a boil. Once boiling, add in diced potatoes and let boil for 10 minutes. Remove from flame and drain. Set to the side.
2 medium russet potatoes
In a large frying pan over a medium flame add vegetable oil and allow to heat.
1 ½ tbsp vegetable oil
Add in boiled potatoes and salt. Fry on each side for 5 minutes or until crisp.
1 tsp salt
Add in chopped onion, and mix well. Continue frying for an additional 5 minutes.
½ cup onion
Remove the chorizo from its casing and add to the potato-onion mixture.
9 oz pork chorizo
With your spatula stab the chorizo to break it up. As it continues to cook it will become easier to break up. Then mix it into the potato-onion mixture.
Cook for an additional 10 to 12 minutes or until crisp.
Next crack your eggs in a bowl and scramble with a fork, then pour over chorizo potato mixture.
5 eggs
Cook for 5 to 6 minutes, mixing and combining all ingredients the entire time.
You want to make sure the eggs are well done.
Remove from flame, and either wrap in a flour tortilla for a burrito or enjoy in a corn tortilla for a lovely breakfast taco.
corn or flour tortillas
Garnish and serve with Salsa and Cilantro
salsa, cilantro
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