Spanish chorizo and diced potatoes mingle with sunny-side-up fried eggs in these lush breakfast tacos.

This recipe was featured as part of our 7 Fried Egg Breakfast Tacos photo gallery.

  • Yield: 6 tacos
  • Difficulty: Easy
  • Total: 35 mins
  • Active: 20 mins

Ingredients (6)

  • Vegetable oil
  • 2 1/2 cups cooked, diced potatoes
  • 8 ounces Spanish chorizo, in 1/4-inch slices
  • 6 large eggs
  • Kosher salt
  • 6 corn tortillas


  1. Set a large nonstick skillet over medium heat and add a little oil.
  2. Add the cooked potatoes and sauté until they’re browned and crisp, about 10 minutes.
  3. Add the chorizo slices and sauté with the potatoes for 5 minutes; set aside.
  4. Grab a small nonstick skillet, add a bit of oil to the center, and break in 1 egg. Season with a little salt and fry until the white is set. Repeat with the remaining 5 eggs.
  5. Meanwhile, heat your tortillas (we do it directly over a gas flame till they’re puffed and a little blistered). Place a fried egg on each tortilla, then evenly distribute the potato-chorizo mixture on top. Serve immediately.