All the breakfast ingredients – vegetables, fried eggs and chips, cheese, and uncoated fried chorizo ​​- are wrapped tightly in a large flatbread where they stay warm for a long time. It turns out very tasty, juicy, satisfying, and practical.

Summary

Ingredients

• 4 large burrito tortillas
• 2 teaspoon vegetable oil
• 240 gr. raw Mexican chorizo ​​sausage, peel
• 1 tablespoon. frozen potatoes with peppers and onions for frying
• 8 large eggs
• hot sauce
• 1 avocado, chopped
• 0.5 tablespoon. finely grated cheddar

Pico de gallo:

• 2 tomatoes, diced
• half jalapeno, diced (seeded if desired)
• half small red onion, diced
• 0.5 tablespoon. leaves, coarsely chopped (set aside a little for fresh serving)
• juice of half a lime

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Instructions

1. Pico de gallo: In a small bowl, combine the tomatoes, jalapenos, onions, cilantro, and juice. Season with salt and pepper.
2. Topping: In a large non-stick skillet, heat the oil over medium-high heat. Add chorizo ​​and grill, crunching, until lightly crisp, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and crispy, 8-10 minutes.
3. In a medium bowl, beat eggs until frothy. Season with salt and pepper and add a couple of drops of hot sauce. Pour the eggs over the potatoes and cook, stirring occasionally, until they are set, about 3 minutes. Remove from skillet and keep warm.
4. Dry the pan and put it back on the stove. Heat each tortilla in a skillet.
5. Burrito: Lay the avocado, filling, about 1 tablespoon on top of the tortilla. l. pico de gallo and sprinkle with cheese. Fold the tortilla on both sides and roll into a tight roll. Sprinkle with cilantro and serve with pico de gallo and hot sauce.