Categories: Breakfast
Ingredients
- 12 (6-inch) corn tortillas
- 2 tbsp. vegetable oil
- 2 cups cubed baked potato
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 7 oz. uncooked chorizo sausage, casings removed
- 5 eggs
- 1 tbsp. milk
- 3 tbsp. finely chopped cilantro
- 1 cup shredded cheddar
- 3/4 cup salsa
Directions
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Heat a cast-iron skillet set over a grill to medium-high heat. Working in batches, heat tortillas on griddle until pliable, about 1 minute per side. Stack and wrap in foil to keep warm.
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Heat oil on griddle until shimmering. On one side of griddle, add potatoes and onion; sprinkle with garlic powder, onion powder, and 1/4 tsp each salt and pepper. Add chorizo to the other side of griddle and cook, breaking up, until browned, about 5 minutes. Meanwhile, turn vegetables to brown on all sides. Remove vegetables and chorizo from griddle; keep warm.
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Reduce griddle heat to medium heat. Whisk together eggs, milk, 1 tbsp. cilantro, and the remaining 1/4 tsp each salt and pepper in a bowl. Pour egg mixture onto griddle. Cook, stirring, until very softly set, about 3 minutes.
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Divide potatoes, chorizo, and eggs among warmed tortillas. Sprinkle with remaining 2 tbsp. cilantro. Top with cheese and salsa.