Mexican recipes
Breakfast burritos
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35 min
Serves 2 - 4
Mexican
Ingredients
- 4 medium potatoes, cut into 1/2 in (1 cm) dice 4 medium potatoes, cut into 1/2 in (1 cm) dice
- 1 tbsp vegetable oil (15 ml) 15 ml vegetable oil (15 ml)
- 1/3 cup chopped red bell pepper 80 ml chopped red bell pepper
- 1/2 cup thinly sliced green onions (125 ml) 120 ml thinly sliced green onions (125 ml)
- 6 eggs 6 eggs
- 2 tbsp water (30 ml) 30 ml water (30 ml)
- 1–2 tsp Tabasco or similar sauce (or to taste) 4.9–9.9 ml Tabasco or similar sauce (or to taste)
- 1 1/2 cup shredded Cheddar or Monterey Jack cheese (or a combination of the two) 360 ml shredded Cheddar or Monterey Jack cheese (or a combination of the two)
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 4 10 inch flour tortillas 4 10 inch flour tortillas
- To serve with To serve with
- Salsa Salsa
- Sour cream Sour cream
Method
Make the burrito filling
Boil the potatoes in a pot with enough water to cover them for about 10 minutes or until just tender. Drain well and set aside.
Heat the vegetable oil in a large frying pan over high heat and add the diced potatoes and bell pepper. Cook for about 5 minutes, stirring occasionally. Add the green onions and cook for 2 to 3 minutes more.
While the potatoes are cooking, beat the eggs together with the water in a bowl. Add the hot sauce and cheese to the bowl and mix well. Season with salt and black pepper to taste.
Add the egg mixture to the frying pan and cook, stirring frequently for about 5 minutes or until the eggs are set.
Heat the tortillas
Meanwhile, wrap the tortillas in aluminum foil and heat in the oven at 350°F (180°C) oven for 10 minutes (you can also put them in a plastic bag and heat in the microwave for about 30 soconds on highest power setting).
Assemble the burritos
Divide the potato and egg mixture evenly among the four tortillas and wrap it just like a burrito. Serve with salsa and sour cream.
Boil the potatoes in a pot with enough water to cover them for about 10 minutes or until just tender. Drain well and set aside.
Heat the vegetable oil in a large frying pan over high heat and add the diced potatoes and bell pepper. Cook for about 5 minutes, stirring occasionally. Add the green onions and cook for 2 to 3 minutes more.
While the potatoes are cooking, beat the eggs together with the water in a bowl. Add the hot sauce and cheese to the bowl and mix well. Season with salt and black pepper to taste.
Add the egg mixture to the frying pan and cook, stirring frequently for about 5 minutes or until the eggs are set.
Heat the tortillas
Meanwhile, wrap the tortillas in aluminum foil and heat in the oven at 350°F (180°C) oven for 10 minutes (you can also put them in a plastic bag and heat in the microwave for about 30 soconds on highest power setting).
Assemble the burritos
Divide the potato and egg mixture evenly among the four tortillas and wrap it just like a burrito. Serve with salsa and sour cream.
Cook's notes
You can also use some adobo sauce or other similar chile sauce instead of the Tabasco.
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