Breakfast Burrito
Scrambled eggs, cheese, and crisped potatoes wrapped in a warm flour tortilla and griddled seam-side down until sealed - griddling the rolled burrito is what keeps it from unraveling and gives the outside a light crisp, a step most versions skip.
⏱ 20 min🍽 4 servings
breakfastquickmexican
Ingredients
- •6 eggs
- •1 cup diced cooked potatoes
- •1 cup shredded cheddar cheese
- •4 large flour tortillas
- •2 tbsp butter
- •Salt to taste
- •Pepper to taste
Steps
- 1.Crisp the diced potatoes in a hot pan with a little of the butter until golden, then set aside.
- 2.Scramble the eggs in the remaining butter over low heat, stirring gently, until just set and still creamy, seasoning with salt and pepper - low heat is what keeps scrambled eggs soft instead of rubbery.
- 3.Warm the tortillas slightly so they fold easily.
- 4.Fill each tortilla with eggs, potatoes, and cheese, then roll tightly.
- 5.Place seam-side down in a hot dry pan for a minute per side to seal and lightly crisp the tortilla.