meal — omnivore

Chorizo and Potato Breakfast Tacos

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prep time 5 minutes
cook time 10-15 minutes
yield 3 tacos


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


  • 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


  • 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.
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