Seriously Cheesy Breakfast Tacos
Donal's Notes
Breakfast tacos were never something I made until I moved to Los Angeles. They are now our go-to breakfast for friends! Go heavy on the cheese to ensure ultimate indulgence.
To serve:
Non-stick frying pan
Griddle pan
Plate lined with kitchen paper
Slotted spoon
Medium bowl
Whisk
Spatula
Fish slice
Instructions
1
First do the prep. Dice the chorizo. Grate the vintage cheddar. Thinly slice the spring onions.
2
Whisk the eggs in a bowl and set aside.
3
Heat the olive oil along with the chorizo and toss in the pan for 1-2 minutes until they pick up a little colour, set aside on a plate.
4
Wipe the pan clean of excess chorizo oil, leaving a little behind and add the butter to the pan. Once the butter has melted and is foaming, add the eggs. Cook gently, stirring, until just set. This will only take a minute or less. Set aside.
5
Put a griddle pan or non-stick frying pan on a medium heat. Place a tortilla on the pan and spread over 1 tablespoon of jalapeño relish along with a quarter of the chorizo, eggs and cheese onto one half, folding the other half on top. Toast for a minute until golden and the cheese has melted. Repeat with the remaining three tortillas.
6
To serve sprinkle with spring onions, coriander and a drizzle of hot sauce.
