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Breakfast Burritos

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Breakfast Burritos

Ingredients

  • 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
  • 4 (9-to 11-inch) flour tortillas
  • 7 to 8 ounces mexican chorizo (see cooks' note, below), casings removed
  • 4 large eggs
  • 1 teaspoon water
  • 1 tablespoons olive oil
  • 1 cup coarsely grated monterey jack (about 4 ounces)
  • 1 avocado, sliced
  • about 1/4 cup fresh or bottled salsa
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