Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 8 corn tortillas
 3 tbs cooking oil of choice (approximately)
 ½ package of Upton’s Seitan Chorizo
 4 eggs
 12 small potatoes, whatever variety, diced
 cayenne pepper
 salt and pepper
 salsa (I recommend Needmore or Green Mountain Gringo!)
 2 tbs cilantro, chopped coarsely

Directions

1

Preheat the oven to 250°

2

Beat eggs with salt and pepper in a medium bowl until light and foamy. Set aside.

3

In a cast iron skillet, heat up 1-2 tbs of cooking oil on medium-high until shimmering. Add potatoes. Salt and pepper to taste.

4

Allow potatoes to cook for about 6-8 minutes, or until they’re getting a little softer and crispy on the outside. Add chorizo to the cast iron skillet. Season with cayenne to taste.

5

Lay the tortillas over the chorizo and potatoes, 4 at a time. When they are softer, put them on a plate in the oven to warm.

If you have an extra hand, it’s even more delicious to fry the tortillas in a tablespoon of vegetable oil on the cast iron, but it’s a lot for one person to do!

6

Heat up a tablespoon of cooking oil in a non-stick skillet on medium high heat. Pour eggs into the heated pan. Allow them to settle for a moment, then gently push the eggs toward the center with a spatula to scramble them.

7

Assemble the tacos: chorizo and potato mixture, scrambled eggs, then salsa. Garnish with cilantro. Serve immediately.

Ingredients

 8 corn tortillas
 3 tbs cooking oil of choice (approximately)
 ½ package of Upton’s Seitan Chorizo
 4 eggs
 12 small potatoes, whatever variety, diced
 cayenne pepper
 salt and pepper
 salsa (I recommend Needmore or Green Mountain Gringo!)
 2 tbs cilantro, chopped coarsely

Directions

1

Preheat the oven to 250°

2

Beat eggs with salt and pepper in a medium bowl until light and foamy. Set aside.

3

In a cast iron skillet, heat up 1-2 tbs of cooking oil on medium-high until shimmering. Add potatoes. Salt and pepper to taste.

4

Allow potatoes to cook for about 6-8 minutes, or until they’re getting a little softer and crispy on the outside. Add chorizo to the cast iron skillet. Season with cayenne to taste.

5

Lay the tortillas over the chorizo and potatoes, 4 at a time. When they are softer, put them on a plate in the oven to warm.

If you have an extra hand, it’s even more delicious to fry the tortillas in a tablespoon of vegetable oil on the cast iron, but it’s a lot for one person to do!

6

Heat up a tablespoon of cooking oil in a non-stick skillet on medium high heat. Pour eggs into the heated pan. Allow them to settle for a moment, then gently push the eggs toward the center with a spatula to scramble them.

7

Assemble the tacos: chorizo and potato mixture, scrambled eggs, then salsa. Garnish with cilantro. Serve immediately.

Seitan Chorizo Breakfast Tacos