PREP TIME 20 mins, COOK TIME 50 mins
2 red skinned potatoes
1 tsp olive oil
1 onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 jalapeño or other mild green chile, finely chopped
salt and freshly ground
1lb (450g) chorizo, casings removed and thickly sliced
1 tsp chipotle paste
2 cups grated Cheddar cheese
4 large tortillas
1⁄2 cup sour cream
For the guacamole:
1 avocado, halved, pitted, and sliced
juice of 2 limes
12 cherry tomatoes, halved
handful of chopped cilantro
1 Cook the potatoes in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Leaving the skin on, cut each potato into chunks and set aside.
2 Heat the oil in a large, heavy-based frying pan. Add the onion, peppers, and jalapeño and toss over medium heat for about 10 minutes until starting to soften. Add the potatoes and season well. Cook, stirring occasionally, for 15–20 minutes until tender or they can be easily pierced with a fork.
3 Meanwhile, in a separate large frying pan, cook the chorizo over medium heat for 4–5 minutes, or until browned. Remove from the pan with a slotted spoon and combine with the potatoes at the end of their cooking time.
4 Put the eggs in a bowl, along with 1⁄4 cup water and the chipotle paste. Season well. Using a balloon whisk or an electric hand whisk, beat the mixture until well blended. Transfer the egg mixture to the frying pan used for the chorizo. Cook the mixture, scrambling it and moving it around the pan occasionally, for 3–4 minutes or until firm. Add the cheese and stir as it melts, so that it is well incorporated.
5 For the guacamole, mash the avocado and stir in the lime juice, tomatoes, and cilantro.
6 Lay each tortilla on a plate and spread a spoonful of sour cream along the center line of each tortilla. Top with the potato hash, scrambled eggs, and guacamole. To make the burritos, fold the shorter ends in over the filling. Press down and fold the longer ends up over the filling, flipping the burrito over so that the shape is preserved. Serve hot.