Chorizo y Papas Breakfast Tacos Recipe

• Vegetable oil
• 2 1/2 cups cooked, diced potatoes
• 8 ounces Spanish chorizo, in 1/4-inch slices
• 6 large eggs
• Kosher salt
• 6 corn tortillas

1. Set a large nonstick skillet over medium heat and add a little oil.
2. Add the cooked potatoes and saute until theyre browned and crisp, about 10 minutes.
3. Add the chorizo slices and saute with the potatoes for 5 minutes; set aside.
4. Grab a small nonstick skillet, add a bit of oil to the center, and break in 1 egg.
5. Season with a little salt and fry until the white is set.
6. Repeat with the remaining 5 eggs.
7. Meanwhile, heat your tortillas (we do it directly over a gas flame till theyre puffed and a little blistered).
8. Place a fried egg on each tortilla, then evenly distribute the potato-chorizo mixture on top.
9. Serve immediately.

vegetable oil, potatoes, spanish chorizo, eggs, kosher salt, corn tortillas

Taken from www.chowhound.com/recipes/chorizo-papa-breakfast-taco-31172 (may not work)