Breakfast Burrito

1 large potato, peeled and diced
4 flour tortillas
2 chorizo or sausages, casings removed and finely chopped
4 large eggs
1 tsp water
1 tbsp olive oil
1 cup coarsely grated Cheddar cheese
1 avocado, sliced
1/4 cup fresh or bottled salsa

Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.

Cook chorizo or sausage in a frying pan over medium heat, stirring and breaking it up, until just cooked through, 3 to 5 minutes. Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove from heat and cover to keep warm.

Whisk together eggs and water in a medium bowl. Season with salt and pepper if desired. Heat oil in a small nonstick pan over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.

Warm tortillas up on a dry, oil-free frying pan.

Put each tortilla on a square sheet of foil. Divide the chorizo/sausage mixture, scrambled eggs, cheese, avocado, and salsa between each tortilla, leaving room to fold the bottom of tortilla over most of the filling, then fold over sides, overlapping them. If desired, fold top-down (otherwise, the filling can be left exposed). Wrap foil around burrito, leaving the top exposed.

Recipe adapted from Epicurious. Photo by Chelsea Kyle.