Breakfast Taco

This dish is made of tortillas, eggs, scrambled, refried beans, avocado and a very good salsa. For topping, usually with minced meat, cheese, crispy French fries, stir-fried vegetables, sweet potatoes, and sour cream.

Breakfast tacos are also suitable for serving at breakfast because they are time-saving and practical. This food is also known as street food.


  • 1 large russet potato, peeled and diced into 1/2"
  • halal salt
  • 1 teaspoon. extra-virgin olive oil, plus more as needed
  • 4 ounces. fresh chorizo ​​sausage, casing removed if necessary
  • 1/4 small yellow onion, diced
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 3 large eggs, beaten
  • 4 medium flour tortillas
  • 1/2 c. grated cheddar
  • Hot sauce, to serve
  • 2 green onions, thinly sliced, to serve
  • Avocado slices, to serve (optional)
  • Pickled onions, for serving (optional)


  1. Place the potatoes in a large saucepan and cover with 1" cold water. Season the water with 1 teaspoon kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.
  2. Meanwhile, in a large skillet over medium heat, heat the olive oil. Add chorizo ​​and onion and cook, stirring occasionally, until chorizo ​​is cooked through and onion is translucent, 6 to 8 minutes.
  3. Transfer the chorizo ​​and onion to the edge of your skillet and add another tablespoon of oil if the skillet looks dry. Add the drained potatoes to the center of the pan and smooth. Let cook undisturbed until the bottoms of the potatoes begin to turn brown and crispy, 4 to 6 minutes. Stir the potatoes into chorizo ​​and turn off the heat.
  4. Make the eggs: In a medium nonstick skillet, melt the butter. Pour the eggs into the skillet and allow to set slightly, then reduce the heat to medium-low. Drag the eggs with a spatula or wooden spoon to make the curd. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
  5. Make tacos: Lightly bake each of your tortillas over an open flame or in a large dry skillet, then transfer to serving plates. Divide the cheddar evenly between the tortillas, then sprinkle with a spoonful of chorizo ​​and potatoes and a spoonful of egg. Serve with the garnish of your choice—and don't forget the hot sauce!

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