Potato, Chorizo, And Cheddar Breakfast Tacos

1. 1

   Melt the butter in a pan over medium heat. Add the onion, jalapeno (if using), and potato. Salt and pepper to taste, then saute until the potatoes get a little crispy.

2. 2

   Wipe out the pan and add chorizo. Saute until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.

3. 3

   Meanwhile, in another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.

4. 4

   Crack the eggs into a bowl and add salt & pepper. Lightly scramble.

5. 5

   Wipe out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.

6. 6

   Top tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you'd like, and top as you please.

* Per serving · 4 servings · Values may vary.