Smoky Chorizo & Crispy Potato Breakfast Burritos

⏱ 35 min · Serves 4

Golden cubes of potato, spicy chorizo and softly scrambled eggs wrapped in a warm tortilla with melting cheese and a squeeze of lime. Make them on a slow morning, or wrap them in foil for the best desk lunch of your week.

Per serving: 890 kcal · 36.0g protein · 58.0g carbs · 58.0g fat

Ingredients

• 400g waxy potatoes, cut into 1cm cubes
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 200g cooking chorizo, skin removed and crumbled
• 1 small red onion, finely diced
• 1 red pepper, diced
• 6 large eggs
• 3 tbsp whole milk
• 30g butter
• 120g mature cheddar, grated
• 4 large (25cm) flour tortillas
• 1 avocado, sliced
• 4 tbsp soured cream
• Handful coriander leaves, chopped
• 1 lime, cut into wedges
• Hot sauce, to taste
• Salt and black pepper

Method

1. Boil the potato cubes in salted water for 5 minutes until just tender, then drain well and leave to steam dry for a couple of minutes.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the potatoes and smoked paprika and fry, turning occasionally, for 8-10 minutes until crisp and golden. Season and tip onto a plate.
3. In the same pan, fry the crumbled chorizo for 3 minutes until its orange oil is released. Add the red onion and pepper and cook 5 minutes more until softened. Return the potatoes, toss together and keep warm off the heat.
4. Beat the eggs with the milk and a pinch of salt. Melt the butter in a clean non-stick pan over low heat, pour in the eggs and stir slowly with a spatula for 2-3 minutes until just set but still glossy. Remove immediately.
5. Warm the tortillas for 20 seconds each in a dry pan or 30 seconds in the microwave so they roll without cracking.
6. Build each burrito: a line of cheese down the centre, then scrambled egg, then the chorizo-potato mix, avocado slices, soured cream, coriander, a squeeze of lime and hot sauce.
7. Fold in the sides, then roll up tightly from the bottom. Return each burrito seam-side down to a dry hot pan for 1-2 minutes per side to seal and crisp. Cut in half and eat straight away.