Chorizo & sweet potato breakfast tortillas

Ingredients

For 4 servings

• •2 medium sweet potatoes cut into 1cm cubes
• •1 c. à soupe olive oil
• •200 g cooking chorizo
• •8 small soft flour tortillas
• •6 eggs
• •1 avocado halved and sliced
• •0.5 small red onion finely chopped
• •1 lime cut into wedges
• •small bunch of coriander chopped
• •hot sauce to serve

Method

1. 1.Heat the oven to 200C/180C fan/gas 6. Spread the sweet potatoes on a baking tray and drizzle with olive oil. Season with a pinch of salt and pepper and roast for 30-35 mins, tossing halfway through, until tender and slightly caramelised. Remove from the oven and set aside.
2. 2.Meanwhile, heat a large frying pan over a medium heat. Remove the chorizo casing and break the sausage up in the pan. Cook for 10-12 mins until the chorizo is browned and crispy. Remove from the pan with a slotted spoon and set aside, leaving a little of the rendered fat in the pan.
3. 3.Stack the flour tortillas on foil, wrap and put in the oven for the final 5 mins of the sweet potato cooking time.
4. 4.In a bowl, whisk the eggs with a pinch of salt and pepper. Cook the eggs over a medium-low heat in the same frying pan used to cook the chorizo. Stir gently with a spoon and remove from the heat just before they’re fully set (they will continue to cook in the residual heat).
5. 5.Put the tortillas on a big serving platter for everyone to help themselves. For each tortilla, layer first with scrambled eggs, then sweet potato and crispy chorizo. Add a few slices of avocado on top, a sprinkling of raw onion, a squeeze of lime, some torn coriander and a drizzle of hot sauce.