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Okay, so one day I was going through my fridge to see what I can make for breakfast the following day. Well, I had come to the realization that I actually had all the ingredients necessary to make some breakfast chorizo wraps !
So in the recipe below, I had used some Roli Roti Heirloom Potatoes because they were leftovers from our previous dinner. These are pre-cooked potatoes so they are perfect for making these chorizo wraps ! With them being pre-cooked, these breakfast wraps are quick and simple to make! It is not necessary to use these specific potatoes, of course . You can use any kind of potatos you’d like such as Idaho russet, yukon, red potatoes, etc. If the potatoes are not pre-cooked, then just simply dice them and cook in a skillet with some oil until the potatoes are tender.
I had purchased the Roli Roti Heirloom Potatoes, cheese and eggs from Costco.
Chorizo Potato & Egg Wrap
Ingredients
Cook In a Deep Skillet:
- 2-3 Chunks of Roli Roti Heirloom Potatoes
- 1 Tablespoon Vegetable Oil
- 1 Farmer John Pork Chorizo Sausage ( You will only need to use half for this recipe )
- 6 Large Eggs
- Salt
- Pepper
Add To The Wrap:
- Shredded Mexican Blend Style Cheese
Cook The Tortilla:
- 1 Teaspoon Vegetable Oil
- 3-4 Flour Tortillas ( 8 inches )
Serve With:
- Mexican Hot Sauce
Instructions
- Grab a 2-3 chunks of the Roli Roti Heirloom potatoes from the package and save the rest for some other use. Microwave until they are at room temperature. Use the potatoes only. There is no need to use the seasoning packet that comes in the box of potatoes. Dice the potatoes into smaller pieces. Set aside.
- In a deep skillet over medium heat, add a tablespoon of cooking oil. Once the oil is hot, add in only half of the chorizo sausage from the casing . You can save the other half for some other use or you can use it to make more of these chorizo/egg/potato wraps. Stir and cook the chorizo for about 4-5 minutes until it has turned a darker red color. Then crack in 6 eggs and give it a quick stir to combine. Lastly toss in the diced potatoes. Stir and cook for a few minutes.
- As soon as the eggs are no longer runny, immediately turn off the heat. Season with salt & black pepper to taste. Then set aside.
- In a skillet over medium heat, add 1 teaspoon of cooking oil. Once the pan is warm, place one flour tortilla into the pan and cook it until it is slightly browned for about 1 minute. Then flip the tortilla over and cook it for 30 seconds. Then transfer to a microwavable plate.
- Place some of chorizo/egg/potato mixture onto the cooked tortilla. Top it with some of the shredded Mexican Blend Style cheese.
- Then place the plate in the microwave for 45 seconds to 1 minute. Remove from the microwave once the cheese has melted.
- Roll the tortilla up and cut in half. Repeat the process with the rest of the flour tortillas.
- Serve with some Mexican hot sauce .
Notes
