Breakfast cazuelitas with papas con chorizo y huevo

Heat oil in a pot over medium heat. Lay a tortilla on a spoon and dip it in the hot oil.

Once the tortilla softens, press it down and hold about 10 seconds until it holds its shape, then release and fry until golden and hard, about a minute.

Drain off as much oil as possible, sprinkle with a little salt and set on a paper towel. Repeat with the remaining tortillas.

Heat a little oil in a pan over medium heat. Add four medium potatoes, season with salt, black pepper and garlic salt, and cook five minutes, moving them constantly.

Push the potatoes aside, add eight ounces of chorizo and cook about three minutes.

Add one roma tomato, one serrano and a quarter of a white onion; mix and cook a couple of minutes until the potatoes are soft.

Add the eggs (nine), mix everything together and cook until the eggs are done; taste and adjust seasoning.

Spread refried beans on the bottom of each shell, top with the egg mixture, pico de gallo with avocado, and queso fresco.