Directions

1. Bring medium pot of water to a boil over high heat, add 1 tablespoon salt.  Add potatoes and cook until just fork tender, about 5 minutes.  Drain and transfer to sheet pan lined with paper towels.

2. Cook sausage in large saute pan over medium heat until the fat renders and the sausage is crispy, about 10 minutes.  Remove the sausage to a plate lined with paper towels.  Remove all but a few tablespoons of the fat from the pan, heat until it shimmers over high heat. Add the potatoes and cook until lightly golden brown and crispy, about 5 minutes.  Add sausage back to pan, stir in cilantro and squeeze of lime juice!

3. Whisk eggs in a large bowl until smooth, season with salt and pepper.  Heat a few teaspoons of oil in a large nonstick saute pan over high heat until it shimmers. Dip a tortilla into the egg mixture making sure that both sides are coated well, remove, and let excess drip off.  Cook in oil until golden brown on each side, about 2 minutes per side.

4. Remove to a plate, fill with some of the chorizo filling, roll and spoon some of the salsa verde over the top, garnish with cheese, cilantro and lime wedge, if desired. 

5. Serve immediately!