Chorizo, potato and egg tacos

By taniaf

Ingredients

• 1 medium russet potato, peeled and cut into pieces
• 1/2 lb fresh chorizo, casings removed
• 4 eggs, lightly beaten
• 8 small flour tortillas, warmed

Details

Servings 8

Preparation

Step 1

In a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender, 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium, breaking up meat and stirring, until browned, 5 minutes. Add eggs and cook, stirring, 2 minutes, until cooked through. Serve with tortillas.