Chorizo and Tot Breakfast Burritos
- Level: Easy
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 49
- Saturated Fat
- 18
- Carbohydrates
- 46
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 39
- Cholesterol
- 454
- Sodium
- 1301
- Total: 45 min
- Active: 45 min
Ingredients
12 ounces (340 grams) potato tots
Extra-virgin olive oil, for drizzling
8 ounces (226 grams) fresh chorizo, removed from casings
1/2 medium yellow onion, finely chopped
8 large eggs
1 teaspoon kosher salt
Freshly ground black pepper
2 cups (226 grams) shredded low-moisture mozzarella, divided
Four 10-inch flour tortillas
Sriracha, for drizzling
Ranch dressing, for serving
Tomatillo salsa, for serving
Directions
- Place an oven rack in the upper third position. Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Add the potato tots to the prepared pan and spread out in a single layer. Bake in the oven for 30 minutes until extra crispy.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chorizo. Using a wooden spoon break the chorizo into crumbles and cook for 4 to 5 minutes until no longer pink. Add the onion and cook until tender, 5 to 6 minutes. Remove the chorizo-onion mixture to a bowl. Wipe the skillet clean.
- Beat the eggs, salt and several grinds of pepper in a large, spouted measuring cup.
- Return the skillet to medium heat and add a drizzle of olive oil. Scatter in a quarter of the chorizo mixture. Pour a quarter of the egg mixture into the pan and swirl around to coat the bottom of the pan. Sprinkle with a quarter of the shredded mozzarella (1/2 cup). Press a tortilla on top and let cook until the egg is just set, about 2 minutes. Brush oil all over the tortilla. Flip and cook for a few minutes until golden and crisp. Slide the tortilla onto a clean work surface. Add a quarter of the potato tots down the center. Drizzle with sriracha. Roll the tortilla from the bottom up into a sealed cylindrical shape.
- Repeat with the remaining chorizo mixture, eggs, cheese and tortillas.
- To serve, cut in half and serve with ranch dressing and tomatillo salsa.
- The burritos are best eaten as soon as they are made but will keep for a day wrapped in aluminum foil in the refrigerator. Reheat in a 350-degree F oven, still wrapped in foil, until heated through.