If we had to choose a breakfast taco to end all breakfast tacos, it would consist of spicy chorizo, crispy potatoes, and fluffly scrambled eggs all cuddled up in a warm tortilla. This version is exactly that, which makes it a perfect choice for weekend mornings when you want something a little more exciting than bacon and eggs.

Directions

1. Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add potato, onion, salt, and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2-3 minutes.
2. Add the chorizo to the pan, breaking it up with the back of a wooden spoon. Cook, stirring occasionally, until the potato is tender and the chorizo is cooked through, about 5 minutes.
3. Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
4. Reduce the heat to medium low, pour the egg mixture into the pan with the veggies and chorizo, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper as needed.
5. Divide the egg mixture among the tortillas and serve with diced avocado and salsa.