20 minutes

Matt Broussard's Breakfast Tacos

This recipe for the South Texas staple comes courtesy of Matt Broussard, also known as acooknamedmatt.

INGREDIENTS

  • 1 large russet potato 
  • Flour tortillas (diced)
  • Flour tortillas 
  • Chorizo (approximately 8 oz.) 
  • Eggs (3-4)  

 

TOOLS YOU NEED

  • Abbio Large Nonstick Skillet
  • Chefs knife 
  • Cutting board
  • Strainer 
  • Two mixing bowls 

    PREP

    • Cube the potatoes
    • Cut the tortillas into small squares 

    RECIPE DIRECTIONS

    1. Add your chorizo to a Large Abbio Nonstick Skillet on medium high heat 
    2. Cook until the chorizo is cooked through
    3. Remove meat, but leave oil in the pan 
    4. Add potatoes to pan, and cook through 
    5. Strain potatoes from oil, add oil back the pan and set aside 
    6. Add tortilla squares to the pan, and cook until crispy 
    7. While tortillas are cooking, scramble eggs in a bowl 
    8. Add eggs to the pan and mix well
    9. Add chorizo and potatoes to the pan and mix until eggs are cooked through 
    10. Serve with warm tortillas and enjoy! 

    THE COOKWARE ESSENTIALS

    Shop the cookware