Ingredients

The following ingredients have 2 Servings
  • 1 medium Russet potato (peeled and cut into ½-inch cubes)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small poblano chili pepper (charred, skin removed, seeded/ribs removed and cut into strips)
  • ¼ chorizo sausage (casing removed, crumbled)
  • 4 large eggs (soft scrambled)
  • 1 ½ cups cheddar cheese (shredded)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 flour tortillas (10-inch )
  • salsa (for serving (optional))

Instruction

  • In a small sauce pot, cover the potatoes with water, parboil the cubed potatoes over medium-high heat until fork tender; about 5 to 10 minutes.
  • Char the poblano chili pepper, then place inside a bowl covered in plastic wrap to sweat, so the charred skin is easier to remove. (see notes)
  • When the potatoes are tender, drain them well. Then put them in a sauté pan with equal parts melted butter and olive oil over medium-high heat. Cook them tossing occasionally until they are nice and golden brown. Turn off the heat and set the pan of potatoes aside. 
  • Meanwhile, remove the casing from the chorizo sausage links (if needed). Then break up the sausage into small pieces in a separate pan. Cook the chorizo over medium-high heat until it crumbles and turns dark brown and slightly charred. Pour the sausage out onto a plate lined with paper towels to drain.
  • Remove the poblano from the bowl and clean off the skin with a damp paper towel. Slice off the top remove the seeds and ribs. Slice the chili pepper into strips. Set aside.
  • Break the eggs into a pan with melted butter over medium heat. Cook the eggs, stirring gently with a spatula until the eggs a just begin to set. Season them with salt and pepper, to taste. Fold the seasoning in and take the scrambled eggs off the heat.
  • Prepare the tortillas per package directions or char the tortillas over the flame of a gas stove burner until lightly toasted. Load the tortilla with the eggs, chorizo sausage, cheddar cheese, potatoes, and poblano peppers, then roll all the ingredients up inside the tortilla to form the burrito.
  • Serve immediately, with your favorite salsa.