Add about a tablespoon of oil to a skillet (cast iron pan works very well) over medium-high heat.
Add potatoes to the skillet and cook for 15 minutes, or until they are cooked through and slightly crispy. Note: Don’t worry if there are some bits sticking to the pan.
Add onions to the skillet and stir for another 5 minutes.
Remove chorizo sausage from their casings and add sausage meat to the potato and onion mixture. Mix well, using your spatula to break up all the larger pieces. Note: As the liquid from the sausage releases, it will be easier to stir the entire mixture and incorporate the flavours, including any crispy bits from the pan.
In a small bowl, whisk eggs with a little bit of cooking oil. I prefer to add a teaspoon of soy sauce as well for both flavour and texture!
Scramble your eggs in the skillet. Note: depending on how big your skillet is, you may be able to create room to scramble them with the chorizo mixture, or you might choose to place the chorizo mixture in a separate bowl before adding it back once your eggs are done.
Heat up your tortillas. Note: my favourite method is using a hot stone grill, or in a pinch, placing a stack of them in an aluminum foil packet in a 200 degree F oven.
Fill tortillas with chorizo mixture and top with your choice of cilantro, cheese, salsa, and a squeeze of lime. Serve immediately!
4 servings for this recipe would make 6 tacos in total - 2 each for adults, and 1 each for children. The recipe is very flexible on quantity, so feel free to adjust amounts with ease.