One-Skillet Chorizo, Potato and Soft-Scramble Breakfast Burritos

By Sprig Originals ✓ · cooked up in Sprig

Everything cooks in one 12-inch skillet: crisp-edged potatoes fried in rendered chorizo fat, then barely-set soft-scrambled eggs folded in off the heat. Each burrito gets a tight roll and a dry-griddle seal so the seam crisps and holds. Make four for breakfast now, or roll the whole batch and freeze them for weekday mornings.

Ingredients

• 1 lb Yukon Gold potatoes, cut into 1/2-inch dice
• 1 tbsp neutral oil, such as canola
• 8 oz fresh Mexican chorizo, casings removed
• 1/2 medium yellow onion, finely diced
• 1 poblano or green bell pepper, seeded and diced
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika

• 8 large eggs
• 2 tbsp whole milk
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter

• 4 burrito-size flour tortillas (10 to 12 inch)
• 6 oz Monterey Jack or sharp cheddar, shredded (about 1 1/2 cups)
• 1/2 cup salsa roja or pico de gallo, well drained
• 1/3 cup cilantro leaves, roughly chopped
• 1 avocado, sliced (optional, skip if freezing)
• hot sauce, for serving

Instructions

1. Put the diced potatoes in a microwave-safe bowl with 2 tablespoons water, cover with a plate, and microwave on high for 5 to 6 minutes, until a fork slides in with slight resistance. Drain well and spread on a towel to dry — dry potatoes brown, wet potatoes steam.
2. Heat a 12-inch nonstick or cast-iron skillet over medium. Add the chorizo and break it up with a wooden spoon. Cook 6 to 8 minutes, until deeply browned and the fat has rendered. Scoop the chorizo into a large bowl, leaving the rendered fat in the pan.
3. Add the neutral oil to the chorizo fat and raise the heat to medium-high. Add the drained potatoes in an even layer, sprinkle with the 1/2 teaspoon salt and the smoked paprika, and cook undisturbed for 4 minutes so a crust forms. Toss and continue cooking 4 to 6 minutes more, stirring only every couple of minutes, until browned in patches.
4. Add the onion and poblano and cook 4 to 5 minutes, until softened and lightly charred at the edges. Scrape everything into the bowl with the chorizo and toss to combine. Wipe the skillet clean with a paper towel.
5. Whisk the eggs with the milk and 1/2 teaspoon salt for a full 30 seconds, until uniformly pale with no streaks of white. Set the skillet over medium-low heat, melt the butter, and pour in the eggs.
6. Let the eggs sit for 20 seconds, then push them slowly from the edges to the center with a silicone spatula, pausing between strokes to let new curds form. Cook 2 to 3 minutes total and pull the pan off the heat while the eggs still look slightly wet and glossy — they will finish setting in the burrito. Slide them onto a plate so they stop cooking.
7. Warm the tortillas one at a time in a dry skillet over medium heat, about 20 seconds per side, or wrap the stack in a damp towel and microwave 30 seconds. A warm tortilla folds; a cold one splits.
8. Build each burrito slightly below center: a scattering of cheese first, then a quarter of the chorizo-potato mixture, a quarter of the eggs, a tablespoon or two of drained salsa, cilantro, and avocado if using. Keep fillings in a compact 4-inch log and leave 2 inches clear at each side.
9. Fold the near edge up and over the filling and pull back to tighten. Fold in both sides, then roll forward all the way, keeping tension. Set each burrito seam-side down while you finish the rest.
10. Wipe the skillet dry and set it over medium heat with no oil. Griddle the burritos seam-side down for 2 to 3 minutes, until the seam is browned and glued shut, then turn and toast the top side 2 minutes more. Rest 2 minutes, cut on a sharp diagonal, and serve with hot sauce.
11. To freeze: skip the avocado, let the chorizo-potato mixture and eggs cool to room temperature before rolling (about 20 minutes), then griddle the seam as directed and cool the burritos completely. Wrap each tightly in foil, then seal in a zip-top freezer bag and freeze up to 3 months.

Chef's tips

Nutrition (per serving, estimated)

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