Chorizo Potato Breakfast Pitas
Inspired by Spanish flavors, these breakfast pitas feature smoky chorizo, golden potatoes, and scrambled eggs, all stuffed into warm pitas for a grab-and-go meal. Bold, hearty, and easy to make in a single skillet, they bring a taste of the Mediterranean to any outdoor morning.
Equipment
- Large skillet
- Spatula
- Knife
- camp stove or fire grate
Ingredients
- 2 pita breads whole or halved
- 4 oz cured chorizo sausage sliced or diced
- 1 cup baby potatoes diced small
- 1 tbsp olive oil
- 3 eggs
- 1/3 cup shredded manchego or cheddar cheese optional
- 1/4 cup roasted red peppers sliced
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced potatoes and cook, stirring occasionally, until crisp and golden, about 8 minutes.
- Stir in chorizo and smoked paprika; sauté for 2-3 minutes until fragrant and the chorizo releases its oils.
- Push the potatoes and chorizo to one side of the skillet. Crack eggs into the empty space and scramble gently, mixing them into the chorizo-potato mixture as they cook.
- Season with salt and black pepper. Add the roasted red peppers and cheese, stirring just until cheese melts.
- Warm pitas over the skillet or directly on the grate for 1 minute per side.
- Fill each pita with the chorizo-egg-potato mixture. Serve hot.
Notes
Prep veggies and portion chorizo before your trip for a faster breakfast. Use the skillet as your only pan for minimal cleanup. If you can't find manchego, a good sharp cheddar works well for melting.
Nutrition
Serving: 1pitas | Calories: 1011kcal | Carbohydrates: 113.7g | Protein: 22.9g | Fat: 49.6g | Saturated Fat: 24.4g | Sodium: 650mg | Fiber: 4.8g | Sugar: 83.5g