Ernie’s Soyrizo Egg Potato And Cheese Burrito

In a large non-stick skillet heat oil over medium and add potatoes. Cook until golden, stirring often, about 10 minutes total. Drain on paper towel and set aside.
In the meantime heat small non-stick skillet over medium and add soyrizo. Cook until slightly browned, stirring often, about 5 to 7 minutes. Stir in eggs and continue to cook another 3 minutes until eggs are no longer runny. Reduce heat to warm and top with cheese to melt.
Pour out any left over oil from potato skillet and return to medium heat. Add ½ tablespoon of butter, let melt and add tortilla. Cook until slightly golden but still pliable, about 3 to 5 minutes. Repeat with second tortilla.
Spread ½ tablespoon of sour cream on each tortilla, place potatoes, then soyrizo egg mix with cheese and roll or wrap into a burrito.
Garnish each with 1/2 tablespoon of minced cilantro.

Chef's Note & Story

Growing up I can remember often the obvious smell of chorizo lingering in the house, and mom would always be heading for the door as she did not like it. But dad and I loved it! Wanting to keep that memory alive and because I care for my dad and his health so much, I've recreated our favorite breakfast item, using ingredients a bit more healthful than we did before. Happy Father's Day dad! Love you...xoxo