Directions

1. In a medium mixing bowl, toss the potatoes with the garlic powder, onion powder, dried oregano, smoked paprika, red chili flakes, Aleppo pepper, and a healthy pinch of Balinese Truffle Salt.

2. In a large mixing bowl, whip the eggs, then season with Balinese Truffle Salt.

3. In a large saute pan over medium high heat, heat half of the canola oil.

4. Add the chorizo and stir until crispy, about 3 to 4 minutes.

5. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and set aside.

6. Return the pan to medium-high heat and add the remaining canola oil. Add the spiced potato and cook until GBD (Golden Brown and Delicious, about 6 to 8 minutes.

7. Add the scallions, stir, and turn off the heat.
8. In a non-stick pan over medium-low heat, melt 2 tablespoons of butter. Add the eggs and continue stirring until softly scrambled.
9. Open a tortilla and layer with sour cream. Top with cheese.

10. Add half of the chorizo, potatoes, eggs, avocado, Truffle Carpaccio, and cilantro.

11. Finish your favorite hot sauce! How spicy can you go???
12. Return the non-stick pan to medium-high heat.

13. Wrap the burrito, then sear in the non-stick pan on medium high until GBD on both sides, about 3 minutes total. Repeat with the second burrito.

14. Plate the burrito, adding more sour cream, hot sauce, and chopped cilantro/scallions as desired. Happy brunching!!!!