Spanish Breakfast Wraps Recipe

Cooking Directions

• STEP 1.Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden and crispy.
• STEP 2.In a separate skillet, cook chorizo until browned. Remove from skillet and set aside.
• STEP 3.In the same skillet, scramble eggs until cooked through. Season with salt and pepper.
• STEP 4.Warm tortillas in a dry skillet or microwave.
• STEP 5.To assemble the wraps, spread a spoonful of salsa on each tortilla. Top with a scoop of scrambled eggs, crispy potatoes, and cooked chorizo.
• STEP 6.Fold in the sides of the tortilla and roll up tightly. Serve immediately or wrap in foil for later.
• STEP 7.Optional: Serve with additional toppings like avocado slices, shredded cheese, or hot sauce.

Cooking Tips

• Make sure to dice the potatoes into small, even pieces for even cooking.
• You can use flour tortillas or corn tortillas for this recipe, depending on your preference.
• Feel free to add other ingredients like sautéed onions, bell peppers, or cheese to customize your wraps.
• If making ahead of time, store the wraps in an airtight container in the refrigerator. Reheat in the microwave or oven before serving.

Storage and Serving

• These Spanish breakfast wraps are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, remove the wraps from the refrigerator and heat in the microwave or oven until warmed through.
• Serve with additional toppings like salsa, avocado, or sour cream, if desired.