4Large burrito size flour tortillas or 8 smaller ones.
Shredded Cheese, Sour Cream, Refried Beans, Avocado, or Salsa.
Pierce a large russet potato with a fork all over and microwave for 2 minutes on each side. Then cut into even pieces, the skin should come off easily if you want it remove. Or cut a russet potato and place in a pot of water and boil until soft.
Remove chorizo from casing and cook in a large skillet. The pork and beef chorizo will look more greasy than the soy chorizo. Continue cooking for about 10 minutes. I personally like to drain the grease from the pork chorizo once it's done, but some people like to keep in it. Whichever you prefer. However the soy chorizo will need some extra oil before adding the potatoes and eggs.
Once the chorizo is cooked, add the cooked potatoes to the skillet, then add the eggs, and combine them with the chorizo and potatoes. Continue cooking until the eggs are done.
Warm flour tortillas in the microwave until soft and place a few spoons of the filling into the center and wrap tightly. If eating immediately, add any extra toppings before wrapping the burrito.
To store the burritos, wrap each burrito with parchment paper then place them in a zip top bag and store in the refrigerator up to 5 days or freeze for a couple of months. To reheat, place in the microwave with the parchment paper and warm for 1 minute or until hot.
Keyword Breakfast Burritos, Chorizo Breakfast Burritos, Chorizo Potoato and Egg, Papas Con Chorizo