Chorizo, potato and egg tacos

Chorizo, potato and egg tacos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium russet potato, peeled and cut into pieces

  • ½

    lb fresh chorizo, casings removed

  • 4

    eggs, lightly beaten

  • 8

    small flour tortillas, warmed

Directions

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.


Nutrition

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