Step 1

Heat a large skillet over medium-high heat. Add olive oil and potatoes and cook for 15 minutes, stirring occasionally, until potatoes are cooked through and slightly crispy on the outside.

Step 2

Add chopped onions and cook for 5 minutes, until translucent.

Step 3

Remove chorizo from casing and add to skillet. Break up the chorizo using your spatula and cook for 5 minutes.

Step 4

Add eggs and let them sit for about 30 seconds. Then, gently stir them until the eggs are just cooked through. Remove from heat.

Step 5

Heat up the corn tortillas over medium-high heat on a large skillet, griddle or comal. Fill with chorizo, potato and egg mixture and top with cilantro and queso fresco.