This egg scramble gets big, bold flavor from the combination of Mexican chorizo and crispy potatoes Wrap it up in a tortilla, and breakfast is served!
Chorizo con huevo y papas, my favorite all-time breakfast as a kid and even now as an adult. Savory Mexican chorizo and crispy potatoes with scrambled eggs served up in a warm flour tortilla or on a masa gordita. I could eat this for breakfast, lunch or dinner! I will often prepare a double batch of this recipe and use it for a breakfast empanada filling the next day. Easy to pack for lunches or a quick snack.
3small potatoes (red or white)
1/3cup white onion diced
1/3cup red bell pepper diced
1medium serrano pepper or jalapeño pepper, seeded and minced
Wash the potatoes and cook in the microwave for 2 minutes on each side, remove from microwave and set aside to cool. When cooled, dice the potatoes.
Heat skillet to medium. Add the Mexican chorizo and cook for 5 to 6 minutes, until brown and crumbly. Transfer chorizo onto plate lined with paper towels. Set aside.
In that same pan, add 1 tablespoon of oil and keep at medium heat. Add potatoes to the hot skillet. Cook for 5 minutes or until lightly browned. Add the onions, serrano pepper and bell pepper. Cook for another 3 minutes. In a separate bowl, whisk the eggs and add to the potato mixture. Add the chorizo back in and season with a pinch of salt and pepper. Fold in the cheese if using. Cook just until the eggs set.
Serve with warm tortillas or a split open Mexican gordita. Garnish with salsa.
I served my chorizo con huevos y papa over a masa harina corn gordita. Instead of stuffing it, I split it open and served it open-faced.