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1
Line a large plate on one side with a folded paper towel.
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2
Pierce the potato all over with a fork and microwave on High for 3 minutes.
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3
Let cool, then cut into 1/2-inch pieces.
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4
Break the eggs into a small bowl and whisk to combine.
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5
Put a small skillet over medium heat.
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6
Slice open the chorizo casing and squeeze out the sausage into the pan.
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7
Break it up with a spoon and saute until it browns and becomes crisp, 3 to 4 minutes.
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8
Add the potato pieces, stir to combine, and cook for a minute or so until the potato is colored from the chorizo.
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9
Transfer to one side of the prepared plate and cover with a piece of aluminum foil to keep warm.
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10
Warm the tortillas (see page 85) and wrap them in foil to keep warm.
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11
Wipe out the skillet, return it to medium heat, and pour in the oil.
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12
When it shimmers, add the eggs, stirring and cooking them until they are set but still moist, 1 to 2 minutes.
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13
Immediately scoop them onto the other side of the plate with the chorizo-potato mixture and return the foil to cover.
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14
Lay the tortillas out on a plate.
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15
Divide the chorizo-potato mixture between the tortillas.
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16
Top with the eggs and a sprinkling of cheese.
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17
Close the tortillas to let the cheese melt slightly, then open them, spoon the salsa evenly over the other ingredients, close, and eat.
