2-3 tablespoons olive oil
1½ pounds Chorizo
1 onion, thinly sliced
Sea salt and freshly ground black pepper, to taste
3 Russet potatoes, cut into ¼" cubes
12 eggs
2 tablespoons COSTANTINO'S KITCHEN DIAVOLO™ Hot Sauce
6 14" flour tortillas
Garnishes, such as:
 Tomatoes, diced
 Onion, diced
 Jalapenos, thinly sliced
 Radishes, thinly sliced
 Salsa
 Sour Cream
 Grated Cheese (Cheddar or Jack)
 Cilantro, coarsely chopped
 Limes, cut into wedges
 More Diavolo Hot Sauce

MAKE THE FILLING: Heat a sauté pan over medium-high heat. Add olive oil and the chorizo, breaking apart with a spoon. Brown evenly, about 8 to 10 minutes. Add the onions, season with salt and pepper, and cook 3 to 4 minutes, or just until tender. Add the potatoes and season with salt and pepper. Reduce the heat to medium and stir frequently. Cook for about 15 minutes, or until the potatoes are fork tender. Add the eggs to a mixing bowl, along with 2 tablespoons of water, and whisk them with salt and pepper. Add Diavolo and mix well. Add to the potatoes and stir until desired doneness. Remove to a plate.

ASSEMBLE: Preheat a griddle or grill over medium-high heat. Build the tortillas by laying a flour tortilla in the center of a square of foil and scooping one sixth of the eggs into the center. Wrap and place on the grill until warm, 3 to 5 minutes. Then cut in half and eat with your favorite garnishes.