20 minutes

Matt Broussard's Breakfast Tacos


  • Abbio Large Nonstick Skillet
  • Chefs knife 
  • Cutting board
  • Strainer 
  • Two mixing bowls 


    • Cube the potatoes
    • Cut the tortillas into small squares 


    1. Add your chorizo to a Large Abbio Nonstick Skillet on medium high heat 
    2. Cook until the chorizo is cooked through
    3. Remove meat, but leave oil in the pan 
    4. Add potatoes to pan, and cook through 
    5. Strain potatoes from oil, add oil back the pan and set aside 
    6. Add tortilla squares to the pan, and cook until crispy 
    7. While tortillas are cooking, scramble eggs in a bowl 
    8. Add eggs to the pan and mix well
    9. Add chorizo and potatoes to the pan and mix until eggs are cooked through 
    10. Serve with warm tortillas and enjoy!