Chorizo Breakfast Burritos

Ingredients

• 1 small russet potato, peeled and cut into 1/2-inch cubes
• Kosher salt
• 6 teaspoons olive oil
• 1/2 pound Mexican chorizo, casings removed
• 2 (10-inch) flour tortillas
• 4 large eggs
• Freshly ground black pepper
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/3 cup chopped cilantro
• 1/3 cup roasted tomato salsa

Instructions

1. Heat the oven to 300 degrees. In a microwave-safe bowl, toss together the cubed potato, a pinchof salt, and 2 teaspoons of the olive oil. Cover the bowl with plastic wrap and microwave for4 minutes, stirring halfway through. Check to see if the potatoes are tender. If not, continueto microwave in 30-second bursts until done.
2. Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat. Addthe potatoes and cook until browned, about 5 minutes. Transfer to a medium bowl and set aside.Crumble the chorizo into the same pan and cook, stirring and breaking up the meat, untilcooked through, about 5 minutes. Add the chorizo to the bowl with the potatoes and cover tokeep warm. Wipe out the frying pan.
3. Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end upwarm but still pliable). Whisk the eggs in a medium bowl until broken up. Season with apinch each of salt and pepper and beat to incorporate. Add the remaining 2 teaspoons ofolive oil to the wiped-out pan and set it over medium-low heat. Pour in the eggs and letthem sit undisturbed until they begin to set around the edges, 1 to 2 minutes. Using arubber spatula, push the eggs from the edges into the center. Let sit again for about 30seconds, then repeat pushing the eggs from the edges into the center every 30 seconds untilthey’re softly scrambled, a total cooking time of about 5 minutes.
4. Divide the eggs between the warm tortillas. Top with the chorizo, potatoes, cheese,cilantro, and salsa. Fold the short sides in and the bottom flaps up, then roll intoburritos and serve.