Breakfast burrito

Ingredients:

Burrito

• 4 large burrito tortillas
• 2 teaspoons of vegetable oil
• 240g raw Mexican chorizo ​​sausage, casing removed
• 1 cup frozen potatoes with peppers and onions for frying
• 8 large eggs
• Hot sauce
• 1 avocado, sliced
• 0.5 cup finely grated cheddar

Pico de gallo

• 2 plum tomatoes, diced
• Half a jalapeño pepper, diced (remove seeds if desired)
• Half a small red onion, diced
• 1/2 cup fresh coriander leaves, coarsely chopped (set aside some for serving)
• Juice of half a lime

Preparation:

1. Pico de galloIn a small bowl, combine tomatoes, jalapeño, onion, cilantro, and juice. Season with salt and pepper.
2. FillingHeat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo ​​and cook, breaking it up, until lightly crisp, about 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
3. In a medium bowl, beat the eggs until foamy. Season with salt, pepper, and a few drops of hot sauce. Pour the eggs over the potatoes and cook, stirring, until set, about 3 minutes. Remove from the pan and keep warm.
4. Wipe out the pan and return it to the stove. Warm each tortilla in the pan.
5. BurritoLayer a tortilla with avocado, filling, about 1 tablespoon of pico de gallo, and sprinkle with cheese. Fold the tortilla over the top and roll tightly. Sprinkle with cilantro and serve with pico de gallo and hot sauce.