medium russet potato, peeled and cut into pieces
lb fresh chorizo, casings removed
eggs, lightly beaten
small flour tortillas, warmed
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.