Chorizo and Sweet Potato Breakfast Tortillas

• medium sweet potato↗2

  cut into 1 cm cubes

• olive oil↗1 tbsp tbsp
• cooking chorizo↗200g g
• small soft flour tortillas↗8
• eggs↗6
• avocado↗1

  halved and sliced

• red onion↗½ small

  finely sliced

• lime↗1

  cut into wedges

• coriandersmall bunch of

  chopped

• hot sauce↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Spread the sweet potatoes on a tray and drizzle with olive oil. Season with a pinch of salt and pepper and roast for 30‑35 minutes, stirring halfway, until soft and slightly caramelised. Remove from the oven and set aside.

2. 2

   Meanwhile, heat a large skillet over medium heat. Remove the casing from the chorizo and crumble the sausage into the pan. Cook for 10‑12 minutes, until the chorizo is browned and crisp. Remove with a slotted spoon and set aside, leaving some rendered fat in the pan.

3. 3

   Wrap the flour tortillas in foil, seal, and place in the oven for the last 5 minutes of the sweet potato roasting.

4. 4

   In a bowl whisk the eggs with a pinch of salt and pepper. Cook the eggs over medium‑low heat in the same skillet used for the chorizo. Gently stir with a spoon and remove from heat just before fully set (they will finish cooking in the residual heat).

5. 5

   Arrange the tortillas on a large serving plate so everyone can assemble their own. On each tortilla first place the scrambled eggs, then the sweet potatoes and crispy chorizo. Top with a few slices of avocado, sprinkle with finely sliced red onion, drizzle with lime, add chopped coriander and drizzle with hot sauce.