San Antonio's morning staple — scrambled eggs, crisped potato and Mexican chorizo folded into warm flour tortillas, eaten on the way to work across South Texas. This is a Tex-Mex creation, not a dish you'll find in central Mexico.
Fry the potatoes
Fry the diced potatoes in oil until crisp and golden.
10 minCook the chorizo
Remove the potatoes and cook the chorizo in the same pan, breaking it up, until cooked through.
5 minWhisk the eggs
Whisk the eggs with a pinch of salt.
Scramble the eggs
Pour the eggs into the pan with the chorizo and scramble gently until just set.
3 minFold in the potatoes
Fold the crisped potatoes back into the pan.
Warm the tortillas
Warm the flour tortillas on a hot pan or comal.
1 minFill and serve
Fill each tortilla with the chorizo, egg and potato mixture and a spoon of salsa.
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