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Breakfast burritos recipe  Share this recipe on FacebookBurritos filled with fried potatoes (first boiled), red bell pepper, eggs, Tabasco and cheese. Unlike other burrito recipes, this one is not baked in the oven. You can serve this burritos for breakfast together with sour cream and a fresh tomato salsa.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients 4 medium potatoes, cut into 1/2 inch cubes
1 Tbsp vegetable oil
1/4 cup chopped red bell pepper
1/2 cup thinly sliced green onions
6 eggs
2 Tbsp water
1 to 2 tsp Tabasco sauce (or adjust to taste)
1 1/2 cups grated mild Cheddar or Monterey jack cheese
Salt and freshly ground black pepper to taste
4 (10 inch in diameter) flour tortillas
Directions Cook the potatoes
Add the potatoes in a bowl, cover with water and boil for about 10 minutes until just tender. Drain and set aside.
Make the egg mixture
Add the eggs, water, tabasco sauce and cheese in a bowl and beat well. Set aside.
Prepare the burrto filling
In a saucepan over high heat add the vegetable oil and bring to a heat. Add the cooked potatoes and the red bell pepper and cook for about 5 minutes, stirring often. Add the green onions and cook for 2 minutes more.
Add the egg, tabasco and cheese mixture to the poratoes and bell pepper and cook while stirring frequently, for 3-5 minutes, until the eggs are cooked. Season with salt and freshly ground black pepper to taste.
Heat the tortillas
While the filling is being cooked, heat the tortillas in the oven or microwave. If using a microwave, put the tortillas in a plastic bag and heat at maximum setting for 20 - 30 seconds. If using the oven, wrap the tortillas in aluminum foil and bake for 10 minutes at 350 F (180 C).
Assemble the burritos
Place each tortilla on a plate and spoon over 1/4 of the potato and egg mixture. Wrap the tortillas and place them on a serving dish topped with a dollop of sour cream.
Notes and tips You can substitute the Tabasco sauce with chili powder, cayenne pepper or a combination of the two.
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