Breakfast Burritos
Ingredients
- 1 Count large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
- 2 Count (9-to 11-inch) flour tortillas
- 8 Ounce Mexican chorizo (see cooks' note, below), casings removed
- 4 Count large eggs
- 1 Teaspoon water
- 1 Tablespoon olive oil
- 1 Cup coarsely grated Monterey Jack (about 4 ounces)
- 1 Count avocado, sliced
- 0.25 Cup fresh or bottled salsa
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