There’s just nothing better for an easy, filling breakfast than a potato burrito. It will be fully packed with filling ingredients: soft spuds, scrambled eggs, and melting cheese. This is just the perfect start to the day, as this burrito can be enjoyed either on-the-go or for a very satisfying weekend brunch, as everything you need will be in this one recipe.
Over time, I’ve perfected this potato burrito using the most basic ingredients to make big flavors. It really is very simple to make, customizable, and adaptable for anybody—from novice to experienced chef. Thus, this can easily be your own with various add-ins or adjustment in spice to suit taste.
Why I Love This Recipe
The balance of simplicity and flavor in the potato burrito recipe is what really gets me. It’s one of those meals that’s always comforting but doesn’t need an exhausting list of things you need or hours in the kitchen. I actually started making these on weekday mornings, like, super busy, and they quickly became one of my family’s favorites, in part because everyone was able to get exactly what they wanted.
One of the best parts? It is a great way to be creative with it. Some days, I’ll just throw in leftover veggies or use a different type of cheese; it also comes out perfect. The potatoes give it that substantial, thick bite and then you have the soft egg and the melty cheese—perfect marriage together.
But this is more than a recipe to me; it has also become one of those staple dishes for whenever I know I need something filling, fast, and endlessly adaptable.
Ingredients Substitutions
This potato burrito recipe is all about keeping things simple without sacrificing flavor. It uses only a handful of basic ingredients that you probably already have in your kitchen, making it both easy and convenient.
Potatoes: I recommend using russet or Yukon gold potatoes because they turn soft on the inside and crispy on the outside. Both work well, but Yukon golds bring a buttery texture that’s hard to beat.
Eggs: Fresh, farm eggs make a big difference. They’re rich and fluffy, providing the perfect filling alongside the potatoes.
Cheese: A good, melty cheese like cheddar or Monterey Jack ties everything together. You can swap in your favorite cheese if you prefer something milder or sharper.
Tortillas: The best tortillas are soft, pliable, and lightly toasted. I prefer flour tortillas because they wrap easily and hold everything in place. If you have access to fresh, locally made tortillas, they can elevate this dish even more.
Feel free to adapt this burrito to your liking. You can add in extras like sautéed onions, bell peppers, or even some spinach for a veggie boost. For spice lovers, crushed red pepper or hot sauce works great, but I recommend letting each person add their own. That way, everyone can control the heat to their taste—some prefer it mild, while others like it fiery!
How To Make Potato Burrito
Follow these steps closely to get the perfect balance of crispy potatoes, soft eggs, and melty cheese.
Prepare the Potatoes
Step 1: Peel and dice the potatoes
Peel 2–3 medium-sized russet or Yukon gold potatoes. Cut them into small, even cubes (about 1/2 inch) so they cook quickly and evenly.
Step 2: Cook the potatoes
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the diced potatoes in a single layer. Season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside and soft on the inside.
Step 3: Drain and set aside
Once the potatoes are cooked to perfection, transfer them to a paper towel-lined plate to drain any excess oil. Keep them warm while you prepare the other ingredients.
Cook the Eggs
Step 4: Whisk the eggs
In a bowl, whisk together 4 large eggs with a pinch of salt and pepper. You want the eggs to be smooth and slightly frothy.
Step 5: Scramble the eggs
In the same skillet (after wiping out excess oil), melt 1 tablespoon of butter over medium-low heat. Add the eggs and gently stir with a spatula, moving the eggs slowly so they cook evenly. The key is to cook them slowly to keep them soft and fluffy. Remove from heat just before they’re fully set, as they’ll continue to cook a little while resting.
Assemble the Burrito
Step 6: Warm the tortillas
While the eggs are cooking, warm up 4 large flour tortillas. You can heat them directly over a low flame or in a dry skillet for about 30 seconds on each side until they’re soft and pliable.
Step 7: Layer the fillings
Lay the warm tortilla flat and start layering the fillings. Begin with a portion of the crispy potatoes, followed by the scrambled eggs. Sprinkle with shredded cheese (about 1/4 cup per burrito) and any other add-ins you like (sautéed veggies, beans, or avocado work great).
Step 8: Fold the burrito
Fold in the sides of the tortilla, then roll it up tightly from the bottom. Make sure everything is tucked in to avoid any mess.
Step 9: Toast the burrito
For the perfect finish, lightly toast or grill your burrito. Heat a clean skillet over medium heat and place the burrito seam-side down. Press gently and cook for 2–3 minutes on each side until golden brown and slightly crispy. This adds a nice texture and keeps everything warm inside.
And that’s it! Your potato burrito is ready to enjoy—crispy on the outside, warm and flavorful on the inside.
Pro-Tips
- I’ve learned the hard way that too much filling can make it tricky to wrap up. Keep it to about 1/2 cup of potatoes and eggs, and remember, a little cheese goes a long way. This way, you won’t risk the burrito falling apart, and it will be easier to eat without everything spilling out.
- If you’re prepping ahead of time, store the cooked potatoes separately from the eggs and tortillas. This helps them stay crispy when reheating. Otherwise, the potatoes can become soggy. You can also re-crisp them in a skillet for a minute or two before assembling the burrito.
- If your tortillas are too cold, they can crack when you try to roll them up. To prevent this, warm the tortillas briefly in a dry skillet or microwave them for 10–15 seconds. Soft, pliable tortillas make rolling much easier.
- If you like a little extra flavor, try adding garlic powder, paprika, or even a dash of cumin to the potatoes while cooking. It gives the dish a nice depth without overwhelming the classic flavors.
- Don’t overcook the eggs—removing them from the heat while they’re still slightly runny helps them stay soft and fluffy. The residual heat will finish cooking them without drying them out.
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How to Wrap a Burrito?
Here’s the process again so you can wrap your potato burrito like its a routine thing for you!
Start with the right tortilla size: Make sure your tortillas are large enough to hold the filling but not so big that they become hard to handle. A standard 10–12 inch tortilla works great.
Place your filling near the center: Add your potatoes, eggs, and cheese in a line across the middle of the tortilla, but leave about 2 inches of space on each side. You want enough room to fold the sides without the ingredients spilling out.
Fold in the sides: Gently fold the sides of the tortilla toward the center. The goal is to tuck the filling in slightly to keep it contained and make sure nothing falls off when you roll it up.
Roll tightly from one end: Once the sides are folded in, start rolling the burrito from the bottom. The trick is to roll it tightly but not too tight—just enough to keep everything in place without squeezing the fillings out.
Seal the burrito: Once you’ve reached the top, give the burrito a little press to seal it. If you want a crispier finish, you can toast the burrito seam-side down in a skillet for 1–2 minutes on each side.
Serving Tips
Pair with a fresh salsa: A side of tomato salsa or a zesty pico de gallo adds a burst of freshness and flavor that complements the hearty potatoes and eggs. If you like it a bit spicier, add some chopped jalapeños to the salsa.
Guacamole or sour cream: I love serving these burritos with a side of creamy guacamole or a dollop of sour cream. The richness of the guacamole balances the warm, crispy potatoes, while the sour cream adds a cool contrast.
Side salad: For a lighter, more balanced meal, pair your burrito with a simple green salad. A crisp salad with some avocado and lime dressing adds a refreshing contrast and makes it feel more like a complete dish.
For brunch or breakfast: I often serve these potato burritos with a side of fresh fruit—something light and sweet like sliced oranges or a fruit salad. The combination of the savory burrito and sweet fruit makes for a perfect brunch.
Make it a breakfast wrap: If you’re serving this as a breakfast burrito, you could also add a side of roasted tomatoes or grilled vegetables. This will give the meal an extra punch of flavor while keeping it balanced.
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Reheating and Storage
If you’ve made extra potato burritos or want to prepare some for later, here’s how to store and reheat them without losing flavor or texture:
You can keep these burritos in the fridge for up to 3 days. To store, wrap them in parchment paper or foil, then place them in an airtight container. This helps keep the tortilla soft and prevents it from drying out.
If you want to keep them for longer, you can freeze the burritos. Wrap each burrito in plastic wrap and then foil to prevent freezer burn. They’ll stay fresh for up to 1 month. When ready to eat, thaw in the fridge overnight or in the microwave for a quick fix.
The key to reheating is keeping the tortilla crispy. I recommend heating the burrito in a hot skillet or oven to restore that crispy exterior. Heat for 2-3 minutes on each side in the skillet, or pop it in the oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it can make the tortilla soggy.
If you’re prepping burritos in advance, you can make them the night before and refrigerate, or freeze them for future use. When prepping, I like to separate the filling (potatoes, eggs, and cheese) from the tortillas in the fridge or freezer. This way, the tortillas won’t get soggy, and everything stays fresh longer.
Can I make this burrito vegan?
Yes, substitute the eggs and cheese with scrambled tofu and vegan cheese for a tasty plant-based version.
What other vegetables can I add?
Bell peppers, onions, and spinach are great options to pack more nutrition into the burrito.
Is there a gluten-free version?
Yes, just use gluten-free tortillas, and the rest of the ingredients are naturally gluten-free.
Savory Potato Breakfast Burrito
Equipment
- Frying pan
- Spatula
- Knife
- Cutting board
Ingredients
- 4 pcs Medium potatoes Russet or Yukon gold
- 4 pcs Eggs
- 4 pcs Tortillas flour or whole wheat
- 1 cup Cheddar, Monterey Jack, or your favorite cheese Shredded cheese
- Salt and pepper to taste
- Salsa, guacamole, or sour cream for serving
Instructions
- Dice the potatoes into small cubes, season with salt and pepper, and fry in a hot pan with about 2 tablespoons of oil over medium heat. Cook for 10 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside, and soft inside. (You can check doneness by piercing a potato cube with a fork—it should go in easily.)
- While the potatoes are cooking, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined. Heat a separate pan over medium-low heat, add a little butter or oil, and pour in the eggs. Stir gently and frequently to cook the eggs until soft and fluffy, being careful not to overcook them.
- Lay a tortilla flat on a clean surface. Add about 1/4 cup of the cooked potatoes and 1/4 cup of scrambled eggs to the center. Sprinkle with 2 tablespoons of cheese (cheddar or your preferred cheese) for extra flavor.
- Fold in the sides of the tortilla, then roll tightly from the bottom, making sure the sides are tucked in to keep the filling secure. The key is to roll it firmly but not too tight to avoid squeezing the fillings out.
- Heat a skillet over medium heat. Place the burrito seam-side down in the pan and cook for 2-3 minutes on each side, until the tortilla is crispy and golden brown, and the cheese is melted inside. Flip carefully with a spatula to avoid spilling the filling.
- Remove the burrito from the skillet, slice in half if desired, and serve warm with your favorite condiments like salsa, guacamole, or sour cream.
Notes
- Overfilling can make it difficult to wrap the burrito tightly, and it may burst open while you’re eating. Aim for about 1/4 cup of potatoes and scrambled eggs, and 2 tablespoons of cheese per burrito.
- For that perfect texture, make sure to cook the potatoes long enough to get them crispy on the outside and tender on the inside. Stir them every couple of minutes to ensure they don’t burn, and if necessary, reduce the heat slightly to avoid overcooking the outside while the inside remains underdone.
- When scrambling the eggs, cook them on low heat and stir constantly for the fluffiest results. Overcooking can lead to dry, rubbery eggs, so aim for soft, creamy scrambled eggs.
- If your tortillas are cold from the fridge, they might crack or tear when you try to roll them. Warm them up slightly in a skillet or microwave for about 10 seconds to make them more pliable.
- Let the burrito rest for about a minute after it’s toasted in the skillet. This allows the cheese to melt fully and helps the burrito “set,” so when you cut into it, the filling stays together.
