Todd's Breakfast Tacos

In the May 2014 issue, we featured Eric and Lori Lorenz's kitchen remodeling project at their cabin on Whitefish Lake, Wis. Eric and his buddies – among them, chefs and restauranteurs – like to cook up a storm. In fact, this dish orignated in the Lorenz kitchen. It's now served at Egg Harbor Café (15 locations outside Chicago, plus two in the Atlanta area), which is owned by the Lorenzes' friends, Mike and Aimee Farrell.

This recipe serves a hearty breakfast for the “Cabin Crew” on either a cold winter or summer vacation morning.

1          yellow sweet onion
1          green pepper
1          red pepper
1          small jalapeno or poblano pepper (If you are feeling brave!)
2 tsp.    butter
1 lb.      ground chorizo sausage
1 lb.      diced potato
12         whisked eggs
12         flour tortillas
Shredded Mexican cheese blend
Sour cream
Salsa

1. In a seasoned skillet over medium heat, cook the onions and peppers in butter until soft.

2. In another seasoned skillet, fry the potatoes in butter. When the potatoes begin to brown, add the chorizo sausage and continue to heat the mixture until the chorizo is cooked through.

3. Combine the onion/pepper mix with the potato/chorizo mix into one skillet and cook over medium heat another 5-10 minutes. Finally, pour the whisked eggs into the chorizo/potato/pepper/onion mixture, and cook the combined mixture until the eggs are soft and moist.

4. Serve the cooked ingredients in flour tortillas, adding cheese, sour cream and salsa to taste. A side of fresh fruit makes this the perfect breakfast (and also cools down your palate!).