Breakfast Burritos with Chorizo and Potatoes

Crisping the potatoes properly before adding anything else is the key step most people skip, and it's what keeps this burrito from turning into mush.

Instructions

1. 1

   Heat the oil in a large nonstick skillet over medium heat. Add the diced potatoes in a single layer, season with salt and pepper, and cook undisturbed for 3–4 minutes to let a crust form on the bottom before stirring.

2. 2

   Continue cooking, stirring occasionally, until the potatoes are golden brown and fork-tender, 12–15 minutes total. Transfer to a plate.

3. 3

   In the same skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and mostly cooked through, about 5 minutes.

4. 4

   Add the onion and bell pepper to the chorizo and cook, stirring, until softened, 4–5 minutes. Drain excess grease if there's a large amount.

5. 5

   Return the crisped potatoes to the skillet and stir to combine with the chorizo mixture.

6. 6

   Push everything to one side of the pan. Pour the whisked eggs into the empty space and let them sit for 20 seconds, then gently scramble, folding in the chorizo-potato mixture as the eggs finish cooking, about 2–3 minutes, until just set (they'll continue cooking off the heat).

7. 7

   Remove from heat and sprinkle the cheese over the top, stirring gently to melt.

8. 8

   Warm the tortillas one at a time in a dry skillet or directly over a low flame for a few seconds per side, until pliable.

9. 9

   Divide the filling among the tortillas, top each with a spoonful of salsa and a few avocado slices.

10. 10

    Fold in the sides, then roll tightly from the bottom up. Serve immediately, or wrap in foil and sear seam-side down in a hot dry skillet for a minute to seal, with hot sauce and extra salsa on the side.