12 whole wheat flour tortillas
5 white or sweet (or a combination) potatoes-scrubbed, and grated. I use a food processor, which makes it much easier. I keep the skins on if they are organic, peel them if they are not.
1 pound of good quality chorizo, cooked and chopped into small pieces. I use the food processor for this too-its just quicker and easier. I pulse to get small, but not tiny pieces.
2-3 cups cheddar cheese, grated
1. Scrub the potatoes. Put them in a skillet with a 1 tbsp. of butter, on a med/low heat. Let them cook and crisp. The bottom will get good and crispy. Then flip and do the other side. Break into pieces and set aside.
2. At the same time, cook 1 pound of chorizo. Then put into the food processor and pulse to get small chunks. Set that in another bowl and set aside.
3. Use Tillamook cheddar cheese-it doesn’t have any growth hormones. grate 2-3 cups. Use food processor or regular grater. Put in another bowl, and set aside with the other ingredients.
4. . Scramble 1 dozen eggs, and cook.
The last step is to put all ingredients together and mix to combine. Then fill each tortilla with about a cup of filling-depending on how big you want them. Push in the sides and then tightly roll up. Then, tightly wrap each one in saran wrap and put them in a bag-marked, so you remember what kind they are. They stay beautifully in the freezer for 1 month.
This is a very forgiving recipe. Make it your own.
Makes 1 dozen
Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!