Preheat your oven to 385 degrees F
On a foil lined sheet tray add the small diced potato, drizzle with olive oil, and season with salt and pepper
Cook for about 20 minutes, or until cooked through
In a skillet over medium heat melt the tablespoon of butter and add the diced chorizo, sauteeing for about 5 minutes
While the chorizo is cooking make the avocado crema. In a bowl mash the avocado and add the sour cream. Mix together until combined. Add the fresh squeezed lime juice and stir until combined and set aside
To the skillet add the whisked eggs. Let them cook, stirring, until they are just starting to scramble
Add the cherry tomatoes and continue to cook another minute until the eggs are scrambled. Make sure not to add the cherry tomatoes too early because when they cook they let off a lot of liquid and they will make the eggs watery which you don’t want!
Now it’s time to assemble! Take a tortilla, put some potatoes on the bottom, then the scrambled egg, then a big dollop of the avocado crema, and top it off with some chopped fresh cilantro
That’s it! The perfect breakfast taco for all taco lovers. Enjoy!