Breakfast burrito
Warm flour tortillas rolled around soft scrambled eggs, crisp fried potatoes, bacon and cheddar, with a fresh tomato and chilli salsa.
Method
- 1
Mix the tomatoes, onion, chilli, coriander and lime juice with a pinch of salt to make a salsa, and set aside.
- 2
Fry the bacon in a large frying pan over medium heat until crisp.
- 3
Lift the bacon onto kitchen paper, leaving the fat in the pan, and chop it once cool enough to handle.
- 4
Add the oil and potatoes to the pan, season with salt and spread them out in a single layer.
- 5
Cook, turning every few minutes, until golden and crisp outside and tender inside.
- 6
Meanwhile, beat the eggs with a pinch of salt and pepper.
- 7
Melt the butter in a non-stick pan over medium-low heat, add the eggs and stir gently until softly set.
- 8
Warm each tortilla in a dry pan for about 20 seconds per side until soft and pliable.
- 9
Spoon potatoes, eggs, bacon and cheese across the lower third of each tortilla, leaving the sides clear.
- 10
Add a spoonful of salsa, fold in the sides, then roll up tightly from the bottom.
- 11
Set the burritos seam side down in the dry pan and toast until golden and sealed, turning once.
- 12
Cut in half and serve with the rest of the salsa.
Notes
- Keep the eggs slightly underdone, as they keep cooking inside the warm tortilla.
- To make ahead, wrap the rolled burritos tightly in foil and freeze. Reheat from frozen in a 180°C oven for about 30 minutes.
- Fresh chorizo is a common swap for the bacon. Fry it until crisp and use it the same way.
Equipment
Large frying pan, Non-stick frying pan, Mixing bowls, Kitchen paper, Spatula