Savory Potato Breakfast Burrito
A savory potato burrito that combines fluffy potatoes, scrambled eggs, and melted cheese, all wrapped in a warm tortilla. Perfect for a hearty breakfast or a satisfying brunch.
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.