If you’re looking for a breakfast that keeps you going until lunchtime or you want a special weekend treat to start your day, try out this recipe for the ultimate breakfast burrito!
Ingredients (makes 2 burritos — enough for 2 or 4 people):
- 4 eggs, whisked
- 1/2 cup green pepper, deseeded + diced
- 1/2 cup tomato, deseeded + diced
- 2 cups frozen shredded potato (hash brown)
- 1/4 cup cheese, grated
- 3 tablespoons butter
- 3-4 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- pinch of salt + black pepper
- 2 flour tortilla wraps (10 inch)
On medium heat, in a medium-sized frying pan/skillet, heat one teaspoon of oil and then fry the diced green pepper for about 5 minutes. Once the peppers are slightly softened, set them aside in a small bowl. Return the pan/skillet to heat, add 2 teaspoons of oil and the frozen shredded potato. Stir for a few minutes until the potato has softened then add the garlic powder, onion powder and white pepper (you can add another teaspoon of oil if it gets dry/sticks to the pan). Continue to stir/cook the potatoes while you make the eggs — keep an eye on them so they don’t burn.
Melt the butter in another medium frying pan/skillet over medium heat until it’s nice and foamy. Reduce the heat to medium-low and pour in the whisked eggs. Let them sit in the pan for 10 seconds then use a rubber spatula to gently stir and push the eggs from one end of the pan to the other to create fluffy, pillowy folds.
Keep checking/stirring the shredded potatoes — they’re ready when they are turning golden brown.
When most of the eggs have cooked, add the cheese, green peppers and a good pinch of salt and black pepper. Keep gently stirring until the eggs are cooked and all ingredients are well combined. The shredded potato should be done by now too.
Now it’s time to build your burrito! For one burrito: spread half the shredded potato down the centre of the tortilla; top with half the scrambled egg mixture, and half the diced tomatoes. Fold up the bottom of the tortilla over the filling. Fold in the left and right sides to make a pocket then tuck and roll up the tortilla tightly. Repeat this process for the second burrito. For alternative methods or more tips on how to fold a burrito, click here.
Cut in half and serve!
The Best Ways To Warm Up Tortillas – Old El Paso (flour tortillas are easier to roll if you warm them)
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