Ingredients

The following ingredients have 4 Servings
  • 1 pound Yukon gold potatoes ((about 4 medium))
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and ground black pepper as needed
  • 12 ounces chorizo, (casings removed)
  • 1 1/2 cups diced yellow or red onion
  • 6 large eggs, (beaten)
  • 1 1/2 cups Tillamook Extra Sharp Cheddar, (grated and divided (see notes))
  • 4 large flour tortillas ((10-12 inches))
  • 1/2 - 1 cup salsa ((mild, medium or hot))
  • Optional to taste: chopped cilantro, diced or sliced jalapeños, diced tomatoes, hot sauce

Instruction

  • Place an oven rack on the center shelf, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
  • Dice the potatoes into 1/2-inch cubes, then toss with the olive oil and a sprinkle of salt and pepper. Spread in a single layer on the sheet pan and roast, flipping after 15 minutes, until and fork-tender, about 30 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chorizo and slowly cook, breaking up the sausage into crumbles with a spatula, stirring occasionally. Add the onions after a couple minutes, then continue cooking until the chorizo is fully cooked, 5 -10 minutes total. Drain any excess fat through a fine-mesh strainer.
  • Once it’s cool enough to handle, wipe down the pan and place over low heat. Add the eggs, 1/2 cup cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring constantly, until the eggs are just scrambled and the cheese is melted.
  • Microwave the tortillas until warmed through (10-20 seconds). Divide the eggs evenly between the tortillas, then top with the chorizo, potatoes, salsa, remaining cheese, and optional toppings. Fold over the sides and roll the tortilla until closed.
  • Serve immediately. Leftovers will keep in the refrigerator for 4 days. See notes for freezing and reheating instructions.