Breakfast Tacos with Eggs, Potatoes, and Chorizo

Breakfast Tacos with Eggs and Potatoes

Golden potato cubes, tender scrambled eggs, and browned chorizo fill warm, lightly blistered corn tortillas. Cooking the potatoes before the eggs gives them time to soften and brown without drying out the eggs. Fold the filling loosely so the pieces stay distinct, then finish each open taco with queso fresco, cilantro, and a little red salsa or hot sauce.

Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes | Yield: 8 tacos; 4 servings of 2 tacos each

Ingredients for Breakfast Tacos with Eggs and Potatoes

• 1 lb Yukon Gold potatoes (about 450g), cut into roughly 1/2-inch cubes
• 2 tablespoons neutral cooking oil
• 1/2 teaspoon fine salt, plus more to taste
• 1 small white onion, diced (about 1/2 cup)
• 8 oz fresh Mexican-style chorizo (about 225g), casings removed if necessary
• 8 large eggs
• 8 small corn tortillas, about 5 to 6 inches each
• 1/2 cup crumbled queso fresco (about 60g)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red salsa or red hot sauce, or to taste

How to Make Breakfast Tacos in a Skillet

1. Prepare the ingredients: Dice the potatoes and onion, then whisk the eggs until evenly beaten. Have the cheese, cilantro, and sauce ready so the tacos can be assembled as soon as the eggs are done.
2. Cook the potatoes: Heat the oil in a 12-inch skillet over medium heat. Add the potatoes and 1/2 teaspoon salt, spread them out, and cover for 5–7 minutes. Uncover and cook for another 7–11 minutes, turning occasionally and leaving the pieces against the pan between turns. Start checking for tenderness after about 12 minutes total. Add the onion during the last 3–4 minutes. When the potatoes are fork-tender with golden edges and the onion is soft, transfer them to a bowl.
3. Brown the chorizo: Add the chorizo to the same skillet. Cook uncovered over medium heat for 5–7 minutes, breaking it into small crumbles, until cooked through with no raw-looking patches. If using fresh ground-pork chorizo, check that it reaches 160°F (70°C) with a food thermometer. Spoon off excess rendered fat, leaving about 1 teaspoon to 1 tablespoon in the pan for the eggs.
4. Scramble and combine: Reduce the heat to medium-low. Pour the eggs into the skillet with the chorizo and fold gently as soft curds form, about 3–4 minutes. When the eggs are nearly set, briefly fold in the potatoes and onion without mashing them. Transfer the filling out of the hot skillet as soon as no liquid egg remains. Taste before adding more salt; chorizo varies in saltiness.
5. Warm the tortillas: Use a separate dry skillet, or wipe out the cooking skillet. Warm the tortillas in batches over medium to medium-high heat for about 20–30 seconds per side, until they bend easily and have scattered blister marks. Stack them under a clean kitchen towel to keep them pliable.
6. Assemble the tacos: Divide the filling among the eight tortillas. Fold them loosely, leaving the tops open, and sprinkle with queso fresco and cilantro. Add a modest drizzle of red salsa or hot sauce and serve promptly.

How to Get Golden, Tender Potatoes

Keep the potato cubes close to 1/2 inch so they cook at a similar rate. Covering the skillet briefly helps soften their centers; cooking uncovered afterward lets moisture escape so the edges can brown. If the edges darken before the centers are tender, lower the heat and cover briefly before continuing uncovered.

Give the potatoes room in the pan. In a smaller skillet, cook them in batches rather than piling them up, which can leave them steamed instead of golden.

Keeping the Eggs Tender and Tortillas Flexible

The chorizo should leave a light coating of fat for the eggs, not a deep pool. Spoon off the excess before scrambling, then move the filling out of the skillet once the eggs are just set; they can dry out if left in the hot pan.

Cold corn tortillas can crack when folded. Warm them until flexible, keep them covered between batches, and divide the filling evenly so the tacos stay handheld.

Breakfast Taco Variations

Small flour tortillas can replace corn tortillas; warm them before filling. For a bacon version, replace the chorizo with cooked, drained, crumbled bacon and adjust the seasoning to taste. For meatless tacos, omit the chorizo, use a little additional oil to cook the eggs, and season the filling to taste.

For another tortilla breakfast in a different format, try these breakfast quesadillas with bacon, eggs and cheese.

Make-Ahead and Leftovers

Refrigerate cooled egg, chorizo, and potato filling in an airtight container for up to 4 days. Keep it separate from the tortillas, cheese, cilantro, and sauce. Gently reheat the filling in a skillet until thoroughly hot, then warm the tortillas and add the toppings just before serving.

Separately stored filling can be frozen for up to 3 months, though the eggs and potatoes may lose some texture. Freeze the filling rather than assembled, topped tacos. For another breakfast to prepare ahead, see these egg and cheddar breakfast sandwiches.

Nutrition

Approximate nutrition per serving (2 tacos): 640 calories, 29g protein, 38g fat, and 47g carbohydrates. Per 100g of finished tacos: approximately 200 calories, 9g protein, 12g fat, and 15g carbohydrates. Values vary with the chorizo, tortillas, sauce, and amount of rendered fat removed.