No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Chorizo, Potato, and Egg Tacos

This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.

  • Prep:
  • Total Time:
  • Yield: Makes 8 tacos
Chorizo, Potato, and Egg Tacos

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 large poblano chile
  • 1 medium russet potato (1/2 pound), peeled and cut into 3/4-inch pieces
  • 1/2 pound fresh chorizo, casings removed
  • 4 large eggs, lightly beaten
  • 8 small flour tortillas, warmed or lightly toasted
  • Salsa Picante, for serving


  1. Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.

  2. Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

Cook's Note

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.

Reviews (1)

  • froggie7 15 Jun, 2011

    My family loves tacos & this one was a hit. I served this for dinner with cabbage & radish salad (June 2010). Great dinner! Will be making this again.

Related Topics