meal — omnivore

Chorizo and Potato Breakfast Tacos

Name: Chorizo and Potato Breakfast Tacos
Yield: 3 tacos
Ingredients: 1 tablespoon vegetable oil; 1 ounce Yukon gold potatoes, cut into 1/8-inch cubes (for about 1/2 cup); 1/2 cup yellow onion, finely chopped; Salt and freshly ground black pepper to taste; 4 ounces Spanish chorizo, casings removed; 3 Nellie&#39;s Free Range Eggs; 3 small flour or corn tortillas, warmed or grilled; Avocado for topping; Salsa for topping

Shares:0

Flavorful breakfast tacos loaded with spicy chorizo, crispy potatoes, salsa, and scrambled free range eggs. | nelliesfreerange.com

Shares:0

prep time 5 minutes

cook time 10-15 minutes

yield 3 tacos

Overview

If we had to choose a breakfast taco to end all breakfast tacos, it would consist of spicy chorizo, crispy potatoes, and fluffly scrambled eggs all cuddled up in a warm tortilla. This version is exactly that, which makes it a perfect choice for weekend mornings when you want something a little more exciting than bacon and eggs.

BY:Fenway Park Executive Chef Ron Abell

Ingredients

1 tablespoon vegetable oil
1 ounce Yukon gold potatoes, cut into 1/8-inch cubes (for about 1/2 cup)
1/2 cup yellow onion, finely chopped
Salt and freshly ground black pepper to taste
4 ounces Spanish chorizo, casings removed
3 Nellie's Free Range Eggs
3 small flour or corn tortillas, warmed or grilled
Avocado for topping
Salsa for topping

Directions

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add potato, onion, salt, and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2-3 minutes.
Add the chorizo to the pan, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato is tender and the chorizo is cooked through, about 5 minutes.
Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
Reduce the heat to medium low, pour the egg mixture into the pan with the veggies and chorizo, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
Divide the egg mixture among the tortillas and serve with diced avocado and salsa.

Back to all recipes

Print:

Kitchen Tunes

Find our free range eggs near you

Store Locator

Comments Reviews

Related Recipes

meal-gluten-free-

Southwest Breakfast Scramble

-vegetarian-

Make Ahead Breakfast Burritos

Chorizo and Potato Breakfast Tacos

Overview

BY:Fenway Park Executive Chef Ron Abell

Ingredients

1 tablespoon vegetable oil
1 ounce Yukon gold potatoes, cut into 1/8-inch cubes (for about 1/2 cup)
1/2 cup yellow onion, finely chopped
Salt and freshly ground black pepper to taste
4 ounces Spanish chorizo, casings removed
3 Nellie's Free Range Eggs
3 small flour or corn tortillas, warmed or grilled
Avocado for topping
Salsa for topping

Directions

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add potato, onion, salt, and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2-3 minutes.
Add the chorizo to the pan, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato is tender and the chorizo is cooked through, about 5 minutes.
Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
Reduce the heat to medium low, pour the egg mixture into the pan with the veggies and chorizo, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
Divide the egg mixture among the tortillas and serve with diced avocado and salsa.