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Crispy Ultimate Breakfast Burrito with Chorizo and Potato

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A crispy, spicy, and melty breakfast burrito featuring chorizo, crispy potatoes, fluffy scrambled eggs, and melted cheese wrapped in a golden, crackling tortilla. Perfect for a hearty morning meal or brunch.

Ingredients

Scale
  • 8 oz (225 g) chorizo sausage, casing removed (fresh Mexican chorizo recommended)
  • 2 medium russet potatoes, diced small (about 1 cup / 150 g)
  • 4 large eggs, room temperature
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (100 g) shredded cheddar cheese (sharp or Monterey Jack)
  • 2 tbsp fresh cilantro, chopped (optional)
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • Salt and freshly ground black pepper to taste
  • 4 to 6 large flour tortillas (10-inch / 25 cm diameter)
  • 2 tbsp vegetable oil or avocado oil (for frying)
  • Sour cream or guacamole (optional, for serving)

Instructions

  1. Rinse and dice the russet potatoes into small ½-inch cubes. Pat dry with a clean towel to remove moisture.
  2. Heat 1 tablespoon of oil in a skillet over medium heat.
  3. Add the potatoes and cook, stirring occasionally, for 12-15 minutes until golden and crispy outside but tender inside. Season with salt and pepper halfway through. Remove and drain on paper towels.
  4. In the same skillet, add the chorizo and cook over medium heat for 5-7 minutes until browned and cooked through. Remove excess fat if desired.
  5. Add chopped onion and garlic to the chorizo. Cook for 2-3 minutes until softened and fragrant.
  6. Stir in smoked paprika and cumin powder, cooking for another minute to toast the spices.
  7. In a bowl, whisk eggs with salt and pepper. Push chorizo mixture to one side of skillet, add a little oil if needed, then pour in eggs.
  8. Cook gently, stirring constantly, until eggs are just set but still soft and creamy (3-4 minutes). Turn off heat.
  9. Fold crispy potatoes and shredded cheese into the egg and chorizo mixture. Add cilantro if using. Adjust seasoning to taste.
  10. Warm tortillas briefly in a dry skillet or microwave until pliable.
  11. Spoon a generous amount of filling onto the center of each tortilla. Fold in sides and roll tightly to enclose filling.
  12. Heat remaining 1 tablespoon of oil in skillet over medium heat. Place burritos seam-side down and cook 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
  13. Cut burritos in half and serve immediately with sour cream, guacamole, or salsa.

Notes

Warm tortillas longer if they crack while rolling to increase pliability. Do not rush frying the burritos to get the best crispy edges. Cook eggs gently to keep them soft and creamy. For less oil, use a non-stick pan or bake burritos at 375°F (190°C) for 15 minutes then broil 2-3 minutes to crisp.

Nutrition

Keywords: breakfast burrito, chorizo, crispy potatoes, scrambled eggs, cheesy burrito, spicy breakfast, homemade burrito, brunch recipe

Find it online: https://pokirecipes.com/crispy-ultimate-breakfast-burrito-with-chorizo-and-potato-easy-homemade-recipe/