Name: Potato, chorizo and egg tacos with salsa verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 potatoes (200gm each), peeled and cut into 2cm-3cm dice; 8 tortillas (we used corn); 1½ tbsp neutral oil, such as vegetable or grapeseed; 2 smoked chorizo (130gm each), diced; 1 tsp cumin seeds, crushed with a mortar and pestle; 1 tsp paprika; Handful of baby spinach leaves; 8 eggs, lightly beaten with 1 tbsp water; 1 avocado, cut into 2cm dice; Coriander and lime wedges, to serve; Salsa verde; 1 spring onion, finely chopped; Juice of 1 lime; 1 long green chilli, finely chopped; ½ cup coarsely chopped coriander; 60 ml (¼ cup) olive oil

Potato, chorizo and egg tacos with salsa verde

It's a good morning when breakfast tacos are on the menu. But, honestly, this flavour combination is so versatile, it works well at any hour of the day. Pass the lime.

Serves 4

Prep

10M

Cook

20M

Total

30M

Breakfast tacos are the bomb. If you’re feeling adventurous, you could make your own tortillas, but bought work well.

Ingredients

2 potatoes (200gm each), peeled and cut into 2cm-3cm dice

8 tortillas (we used corn)

1½ tbsp neutral oil, such as vegetable or grapeseed

2 smoked chorizo (130gm each), diced

1 tsp cumin seeds, crushed with a mortar and pestle

1 tsp paprika

Handful of baby spinach leaves

8 eggs, lightly beaten with 1 tbsp water

1 avocado, cut into 2cm dice

Coriander and lime wedges, to serve

Salsa verde

1 spring onion, finely chopped

Juice of 1 lime

1 long green chilli, finely chopped

½ cup coarsely chopped coriander

60 ml (¼ cup) olive oil

Method

1.Place potato in a large saucepan of cold water, add a pinch of salt and bring to the boil, then boil until potatoes are tender (4-6 minutes). Drain well.

2.Meanwhile, for salsa verde, combine ingredients in a bowl with 2-3 tbsp water and season to taste with salt.

3.Heat a char-grill pan or frying pan over high heat and cook tortillas until warm (1-2 minutes each side). Wrap in a clean tea towel to keep warm and soft.

4.Heat half the oil in a large frying pan over medium-high heat, add chorizo and fry until browned (2-3 minutes). Add cumin and stir until toasted (1 minute), then add potato and paprika and fry, stirring, until potato is well coated (2-3 minutes). Add spinach and stir until wilted (1 minute), then transfer mixture to bowl and wipe out pan.

5.Add remaining oil to pan over medium-high heat, then add egg and cook without stirring for 1 minute, then stir continuously until just beginning to set (2-3 minutes). Add potato mixture and stir into egg, then divide among tortillas. Top with avocado, salsa verde and coriander and serve with lime wedges and remaining salsa.