Ingredients
- 1 large boiling potato (8 oz), peeled and cut into 1/3-inch dice
- 4 (9- to 11-inch) flour tortillas
- 7 to 8 oz Mexican chorizo (see cooks’ note, below), casings removed
- 4 large eggs
- 1 teaspoon water
- 1 tablespoon olive oil
- 1 cup coarsely grated Monterey Jack (about 4 oz)
- 1 avocado, sliced
- About 1/4 cup fresh or bottled salsa
Description
The Inspiration For These Burritos Came From Those At The Santa Fe Farmers Market, In New Mexico, Where They Are Truly The Early Birds Reward.
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