Ingredients

Pico De Gallo:

• 3 roma tomatoes, cored and finely chopped

• 1/ 2 cup finely chopped fresh cilantro

• 1/ 4 cup finely chopped red onion

• 1 lime, zested and juiced

• 1 small jalapeño, seeded and diced

• Kosher salt, to taste

• Black peppercorns, freshly ground, to taste

Burrito:

• 3 medium Yukon Gold potatoes

• 4 tablespoons La Tourangelle Grapeseed Oil, divided

• 8 ounces spicy chorizo sausage, casings removed

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1/ 2 teaspoon cayenne 

• 1 small bunch scallions, ends trimmed and thinly sliced

• 6 large eggs, vigorously whisked

• 4 large tortillas

• 1 avocado, sliced

• 1 cup grated sharp cheddar cheese

• Hot sauce, for serving