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Ingredients

• 1 tablespoon vegetable oil
• 2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
• 1/2 cup finely chopped yellow onion
• Salt
• Freshly ground black pepper
• 4 ounces Mexican chorizo, casing removed
• 6 large eggs
• 6 small corn tortillas, warmed or grilled
• Crumbled queso fresco, for topping
• Ancho Chile Salsa, for topping

Description

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