Mexican recipes
Breakfast burritos
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25 min
Serves 4
Mexican
Ingredients
- 4 medium potatoes, cut into 1/2 inch cubes 4 medium potatoes, cut into 1/2 inch cubes
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1/4 cup chopped red bell pepper 60 ml chopped red bell pepper
- 1/2 cup thinly sliced green onions 120 ml thinly sliced green onions
- 6 eggs 6 eggs
- 2 tbsp water 30 ml water
- 1–2 tsp Tabasco sauce (or adjust to taste) 4.9–9.9 ml Tabasco sauce (or adjust to taste)
- 1 1/2 cup grated mild Cheddar or Monterey jack cheese 360 ml grated mild Cheddar or Monterey jack cheese
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 4 (10 inch in diameter) flour tortillas 4 (10 inch in diameter) flour tortillas
Method
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.
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.
Cook's notes
You can substitute the Tabasco sauce with chili powder, cayenne pepper or a combination of the two.
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