Breakfast Tacos
Quick and flavorful pressure cooker breakfast tacos loaded with chorizo, eggs, and crispy potatoes for a hearty start to your day.
Ingredients
Ingredients
- 1 large russet potato peeled and chopped into ½ inch pieces
- to taste kosher salt for seasoning
- 1 tablespoon extra-virgin olive oil or more as needed
- ¼ small yellow onion chopped finely
- 4 ounces fresh chorizo sausage casing removed if present
- to taste black pepper freshly ground
- 2 tablespoons unsalted butter
- 3 large eggs beaten well
- 4 medium flour tortillas for warming
- ½ cup shredded cheddar cheese
- to taste extras hot sauce, sliced scallions, sliced avocado, pickled onions
Instructions
Instructions
- Boil the chopped potatoes in salted water until just tender, about 10 minutes, then drain well.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
- Add chorizo to the skillet and cook until browned and fully cooked, about 5 minutes.
- Add drained potatoes to the skillet and cook until crispy edges form, about 5 to 7 minutes. Season with salt and pepper.
- Add butter to the skillet and let it melt completely while stirring the mixture.
- Pour beaten eggs over the skillet mixture, stirring occasionally until eggs set but remain soft and fluffy.
- Warm the flour tortillas in a separate pan or microwave until hot and pliable.
- Divide the chorizo, egg, and potato mixture evenly onto tortillas.
- Sprinkle shredded cheddar cheese on top and serve immediately for best taste.
Notes
Serve immediately for the best taste. Store leftovers wrapped tightly in foil or plastic wrap in the fridge for up to a couple of days. Freeze the egg and chorizo mixture for longer storage.