Preheat the oven to 250°
Beat eggs with salt and pepper in a medium bowl until light and foamy. Set aside.
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.
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.
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!
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.
Assemble the tacos: chorizo and potato mixture, scrambled eggs, then salsa. Garnish with cilantro. Serve immediately.
Serving Size 2 tacos
Servings 0