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Breakfast Burrito with Chorizo, Potato, and Egg
Ingredients
  • 1 large baking potato, peeled, and cut into ½-inch cubes
  • 1 teaspoon vegetable oil
  • 12 ounces Mexican chorizo, casings removed
  • 4 scallions, white parts discarded, green parts chopped
  • 6 large eggs
  • 1 tablespoon olive oil
  • 4 10-inch flour tortillas
  • ⅔ cup Mexican melting cheese
  • ½ cup fresh cilantro, chopped
  • ½ cup salsa
  • 1 avocado, halved, pitted, peeled, sliced
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