2 King Edward potatoes, peeled and cut into 1 cm dice
1 capsicum, seeded and cut into 1 cm dice
60 ml (1/2 cup) olive oil
Freshly ground black pepper
1 fresh chorizo (about 180 g)
6 eggs, cracked into a bowl
75 g sour cream
1 handful fresh coriander leaves, chopped
8 corn tortillas
Preheat the oven to 180°C. Cook the potatoes in a saucepan of salted boiling water for 5 minutes to soften. Drain and place on a baking tray with the capsicum pieces. Drizzle the olive oil over the top and season with salt and pepper. Cook in the oven for 25–30 minutes, shaking the tray every 10 minutes or so, until the potato is golden brown and the capsicum is starting to colour.
Cut the casing from the chorizo and crumble the meat into a bowl with your fingers. Heat a non-stick frying pan over medium heat and cook the chorizo crumbs, stirring regularly, for a couple of minutes to release some of the fat. Continue to cook until the edges of the chorizo start to caramelise. Use a slotted spoon to transfer the chorizo to a plate, leaving the chorizo oil in the pan.
Keep the pan on a medium heat and add the eggs. Use a spatula to move the eggs back and forth gently; this is when you start to break down the eggs and mix the yolk into the white. You don’t want the eggs to cook too fast; if they are, take the pan off the heat for a few seconds. Keep moving the eggs with the spatula until they start to thicken and look like scrambled eggs. Add the sour cream and season to taste, then stir again before removing the pan from the heat. Stir in the chorizo and coriander.
Spoon some roasted potato and capsicum into a tortilla and then spoon some scrambled egg over the top. Fill all of the tortillas and serve immediately, garnished with coriander leaves if you wish.
Credits: This is an edited extract from Chefs Eat Breakfast Too by Darren Purchese published by Hardie Grant Books $29.99 and is available where all good books are sold.
Photo Credits: © Ari Hatzis, Elisa Watson.