Ingredients
- The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird’s reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note. View more of our favorite recipes from this issue.
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
Http://www.gourmet.com/recipes/2000s/2009/10/breakfast-burritos
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