Mexican breakfast platter

Step 1

Dice potatoes into small cubes and boil in salted water until tender, about 8 minutes.

Step 2

Heat 1 tbsp oil in a skillet over medium heat and fry potatoes until golden, about 5 minutes.

Step 3

In another skillet, cook chorizo over medium heat, breaking it up, until browned and crispy.

Step 4

Roast tomatoes in a dry skillet or broiler until charred, then blend with salt to make red salsa.

Step 5

Fry eggs in remaining oil until whites are set but yolks are runny.

Step 6

Arrange potatoes, chorizo, and eggs on a plate; drizzle with green and red salsas.