Ingredients
225 g Fresh Chorizo
1/2 Poblano Pepper, chopped
1/2 Yellow Onion, chopped
1/2 Red Bell Pepper, chopped
2 Yukon Gold Potatoes, cut into bite-sized pieces
4 large Eggs
80 ml Half-and-Half
Salt and Pepper to taste
30 g Butter or Olive Oil
30 g shredded cheese, any kind
4 burrito-size Flour Tortillas
Directions
Step 1
In a large skillet over medium heat, cook the chorizo, poblano pepper, onions, and red bell pepper until the vegetables are tender (about 5-7 minutes). Remove the skillet from the heat.
Step 2
In a microwave-safe bowl, cook the potatoes with a small amount of water until fork-tender (about 7-10 minutes), stirring halfway through. Drain the potatoes and stir them into the chorizo mixture.
Step 3
In a large bowl, whisk together the eggs, half-and-half, salt, and pepper.
Step 4
In a skillet over medium heat, melt the butter. Add the egg mixture and scramble until the eggs are cooked (about 3 minutes). Remove the eggs from the heat and fold in the cheese.
Step 5
Spoon the chorizo mixture in a line across the middle of each tortilla, then add a layer of scrambled eggs. Fold the opposing edges of the tortilla to overlap the filling and roll one of the opposing edges around the filling to create a burrito.