Burritos de Huevo con Chorizo (Chorizo and Egg Breakfast Burritos)
Spicy homemade chorizo scrambled with eggs and crisp potato, rolled in warm flour tortillas for a breakfast that keeps you going.
Made with Flour tortillas and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato cubes in salted water for 6 minutes until just tender, then drain well and let the steam rise off them.
6 min - 2
Heat the oil in a large frying pan over a medium high heat. Fry the potatoes for 6 minutes, turning, until golden and crisp at the edges.
6 min - 3
Add the onion and your homemade Mexican chorizo (see the base recipe), crumbled. Fry for 5 minutes until the chorizo is sizzling and the fat has turned red.
5 min - 4
Beat the eggs with a pinch of salt and pour them into the pan. Stir gently for 2 to 3 minutes until just set but still soft.
2 min 30 s - 5
Warm your homemade flour tortillas (see the base recipe) in a dry pan for 15 seconds a side.
- 6
Spoon the filling down the middle of each tortilla, scatter with cheese, fold in the sides and roll up. Serve with lime and salsa.
Tips
- Cook the potatoes first so they get a head start and stay crisp while the chorizo renders its fat.
- Take the eggs off the heat while they still look slightly wet. They will finish setting in the tortilla.
- Make a batch ahead: wrap in foil and freeze, then reheat in the oven for a quick weekday breakfast.
- Drain off all but 1 tablespoon of chorizo fat before adding the egg if the chorizo is very oily.
Storing and freezing
Keep wrapped burritos in the fridge for up to 2 days or freeze for up to 2 months. Reheat in a hot oven until steaming hot all the way through, and do not reheat more than once.
Questions
Can I use shop bought chorizo?
Yes. Use Mexican style fresh chorizo if you can find it, or squeeze the meat out of Spanish cooking chorizo and fry it as written. Spanish cured chorizo gives a different, smokier flavour.
Can I leave out the potato?
Yes, the burritos are still good with just chorizo and egg. The potato adds bulk and crisp texture, so add a handful of tortilla chips or some rice instead if you like.
Are these freezable?
Yes. Cool the filled burritos quickly, wrap individually and freeze for up to 2 months. Reheat from frozen in a moderate oven for about 30 minutes until steaming hot all the way through.
More made with flour tortillas
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DFEFNFBurritos de Pollo Asado con Arroz Verde (Grilled Chicken Burritos)
DFEFNFWraps de Pollo Asado con Aguacate (Grilled Chicken and Avocado Wraps)
DFEFNFBurritos de Pollo a la Diabla (Devilled Chicken Burritos)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.