Recipe Vortex

2 tablespoons extra virgin olive oil

8 baby potatoes, finely chopped

1 shallot, minced

2 garlic cloves, minced

2 tablespoons thinly sliced chives, divided

1 tablespoon minced cilantro

8 ounces chorizo

salt and pepper to taste

2 tablespoons unsalted butter, divided

4 large eggs

4 lightly charred (5-6 inch) corn tortillas

crumbled queso fresco or feta, optional

hot sauce for serving

Place a large sauté pan over medium heat and add oil.

Add potatoes and sauté for 4 to 5 minutes or until potatoes begin to brown. Season with salt and pepper.

Add shallots and garlic and continue to sauté for an additional 4 to 5 minutes.

Add chorizo and stir together until everything is well combined.

Continue to cook mixture for about 5 minutes or until chorizo has cooked through and potatoes are just about fork tender. Stir in 1 tablespoon chives and cilantro and cook mixture for about 1 minute, Remove from heat and adjust seasonings.

Place a large nonstick pan over medium-high heat and add 1 tablespoon. Once butter melts and pan is hot add 2 eggs and fry until the whites have cooked through, the edges are crispy and the yolks are still runny 4 to 6 minutes. Lightly season with salt and pepper.

Transfer fried eggs to a baking sheet and set aside.

Repeat with remaining butter and eggs.

To assemble: Spread tortillas out on a large platter and top each with a quarter of the chorizo-potato mixture. Top each taco with a fried egg and finish with a sprinkle of chives, some crumbled cheese (if using) and some hot sauce. Serve.