Chorizo, potato and egg tacos
By taniaf
Rate this recipe
5/5
(1 Votes)
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.
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