Chorizo y Papas Breakfast Taco
For one of these meaty breakfast tacos you’ll need a corn tortilla, some cooked potato cubes (we used leftover home fries), sliced Spanish chorizo, a large egg, salt, and some oil. Set a small nonstick skillet over medium heat and add a little of the oil. Add the cold cooked potatoes and fry until they’re heated through and crispy, about 10 minutes. Toss in the chorizo slices and get them warm, then push everything to the sides of the skillet. Add a bit more oil to the center and break in the egg. Season with a little salt and fry until the white is set. Heat your tortilla (we do it directly over a gas flame till it’s puffed and a little blistered), and tip the contents of the skillet on top. Eat while hot.