Ingredients

• 1 large baking potato, peeled, and cut into 1/2-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)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup salsa
• 1 avocado, halved, pitted, peeled, sliced

Directions

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

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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