Chorizo-and-Egg Breakfast Burrito

• One 10-inch flour tortilla
• 2 teaspoons vegetable oil
• 1 tablespoon finely minced onion
• 1 3/4 ounce diced chorizo (1/4 cup)
• 2 large eggs
• 1/2 teaspoon water
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground pepper
• 1 green onion, thinly sliced

1. Place a medium nonstick frying pan over medium high heat.
2. Add the tortilla, warm it for 30 seconds then set it aside.
3. In the same pan over medium high heat, heat 1 teaspoon of the oil.
4. Add the onion and cook for 2 minutes.
5. Add the diced chorizo and cook, stirring occasionally, until it has browned and cooked through, about 5 minutes.
6. Remove the chorizo and onion from the pan.
7. Heat the remaining teaspoon of vegetable oil in the pan over medium low heat.
8. In a small bowl whisk together the eggs, water, sea salt and freshly ground pepper.
9. Add the eggs to the pan and cook, occasionally stirring, for 3 to 4 minutes, or until the eggs are cooked through.
10. Place the eggs in the center of the flour tortilla, top with the chorizo and green onion.
11. Roll into a burrito.

flour tortilla, vegetable oil, onion, chorizo, eggs, water, salt, freshly ground pepper, green onion

Taken from www.foodandwine.com/recipes/chorizo-and-egg-breakfast-burrito (may not work)