Mexican Scrambled Eggs with Chorizo and Potatoes Recipe
This hearty scramble with spicy chorizo and pan-fried potatoes is a breakfast that will keep you away from the fridge for a good while. In Mexico, similar dishes are often eaten on weekends, when there’s time for unhurried cooking and a big family table. It’s a bit like our eggs with sausage, just on flavor steroids.
It combines the comforting familiarity of scrambled eggs and potatoes with the bold, smoky heat of chorizo, turning a simple breakfast into a full, flavor-packed meal inspired by Mexican weekend brunches.
Chef's tips
Take your time browning the potatoes – this step builds most of the flavor and texture. If the pan looks dry while frying the potatoes or chorizo, add a little more oil so nothing burns. Pull the eggs off the heat while they are still slightly creamy; they will continue to set from the residual heat.
How to serve
Serve directly in the pan placed in the middle of the table, with warm tortillas wrapped in a cloth, avocado slices, lime wedges, and a simple tomato salad. A spoonful of salsa or hot sauce on the side works great for those who like extra heat.
Ingredients
- eggs - 6 pieces
- raw chorizo sausage spicy, casings removed - 150 g
- potatoes peeled, cut into small cubes - 300 g
- onion finely chopped - 0.5 pieces
- vegetable oil - 1 tablespoon
- salt or to taste - 0.25 teaspoons
- ground black pepper - 0.25 teaspoons
- fresh coriander or chives chopped, for sprinkling - 8 g
- red bell pepper diced, optional - 0.5 pieces
- wheat tortillas or bread for serving
Preparation
- Cut the potatoes into small cubes, about 1 cm. Put them in a bowl of cold water for 5 minutes to rinse off excess starch, then drain and dry thoroughly on a cloth or paper towel.
- Heat the oil in a large frying pan over medium heat. Add the potatoes and fry for 10–12 minutes, stirring every few minutes, until soft inside and lightly golden on the outside. If they brown too quickly, reduce the heat.
- Add the onion and, if using, the pepper. Fry for 3–4 minutes, until softened. Push the vegetables to one side of the pan.
- On the free side of the pan, add the crumbled chorizo (without casing). Fry for 4–5 minutes, breaking it up with a spoon, until the meat is well cooked and there are no raw pieces left. Mix the chorizo with the potatoes and vegetables.
- In a bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the pan, reduce the heat to medium-low and gently stir every few seconds until the eggs are set but still slightly creamy. Be careful not to overcook them.
- Remove the pan from the heat while the eggs are still a little moist – they will finish cooking in the residual heat of the pan. Sprinkle with chopped coriander or chives and serve immediately with warm tortillas or bread.
Storage
Jajecznica najlepiej smakuje świeża, ale jeśli coś zostanie, przechowuj ją w lodówce w szczelnym pojemniku i zjedz najpóźniej następnego dnia, dobrze odgrzaną.
