Chorizo and Tot Breakfast Burritos
Ingredients
- 12 ounces (340 grams) potato tots
- Extra-virgin olive oil, for drizzling
- 8 ounces (226 grams) fresh chorizo, removed from casings
- 1/2 medium yellow onion, finely chopped
- 8 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups (226 grams) shredded low-moisture mozzarella, divided
- Four 10-inch flour tortillas
- Sriracha, for drizzling
- Ranch dressing, for serving
- Tomatillo salsa, for serving
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