Ingredients

1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice

4 (9-to 11-inch) flour tortillas

7 to 8 ounces Mexican chorizo (see cooks' note, below), casings removed

4 large eggs

1 teaspoon water

1 tablespoons olive oil

1 cup coarsely grated Monterey Jack (about 4 ounces)

1 avocado, sliced

About 1/4 cup fresh or bottled salsa

Description

The Inspiration For These Handheld Burritos Came From Those Served At The Santa Fe Farmers Market, In New Mexico, Where They Are Truly The...

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