Breakfast Burrito
Soft eggs, crisp potatoes, chorizo and cheese in a warm tortilla
- Makes
- 4 large burritos
- Hands-on
- Total
- Level
- Easy
A breakfast burrito wraps soft scrambled eggs, crisp potatoes, spicy chorizo and melted cheese in a big flour tortilla. Cooking each element separately in one pan keeps the textures right, and they freeze well.
Ingredients
- 400 gpotatoes (14 oz)peeled and cut in 1 cm dice
- 2 tbspneutral oil
- 6 gfine sea salt (1 tsp)divided
- 150 gfresh Mexican chorizo or spicy sausage (5 oz)casings removed
- 1small onionfinely chopped
- 8large eggsbeaten
- 15 gbutter (1 tbsp)
- 4large flour tortillas30 cm
- 120 gcheddar or Monterey Jack (1¼ cups)grated
- salsa, hot sauce, sour cream, avocadoto serve
- Allergens
- gluten, egg, milk, sulphites
- Origin
- United States (Southwest)
Method
- Put the diced potatoes in a pan of cold salted water, bring to a boil and simmer for 4 minutes until just tender. Drain well and let steam dry for 2 minutes.
- Heat the oil in a large nonstick frying pan over medium-high heat. Add the potatoes in a single layer with half the salt and cook, turning occasionally, until golden and crisp, 10–12 minutes. Transfer to a bowl.
- In the same pan, cook the chorizo and onion over medium heat, breaking up the meat, until browned and cooked through, 6–8 minutes. Add to the potatoes.
- Wipe the pan, lower the heat to medium-low, melt the butter, and add the eggs with the remaining salt. Stir gently until softly scrambled, 3–4 minutes.
- Warm the tortillas one at a time in a dry pan for 20 seconds per side, or wrapped in a damp towel in the microwave for 30 seconds, so they fold without cracking.
- Down the center of each tortilla, layer a quarter of the cheese, potatoes and chorizo and eggs. Fold in the sides, then roll up tightly from the bottom.
- Put the burritos seam side down in the hot dry pan for 1–2 minutes per side to seal and crisp. Serve with salsa and other toppings.
Why it works
Parboiling the potatoes cooks them through so they only need to brown in the pan, giving a creamy inside and crisp outside in half the time. Cooking the eggs gently and separately stops them from turning watery and rubbery. Searing the rolled burrito seals the seam and adds a crisp, toasted surface.
Common mistakes
- Overfilling: the burrito splits. Leave 5 cm clear at the edges.
- Cold tortillas: they crack when rolled. Warm them first.
Variations
- Vegetarian
- Replace the chorizo with 1 can black beans, drained, warmed with ½ tsp cumin and smoked paprika.
Make ahead and storage
Wrap cooled burritos individually in foil and freeze for up to 2 months. Reheat in foil in a 180°C (350°F) oven for 35–40 minutes from frozen.
Notes
Mexican chorizo is a fresh, raw sausage; Spanish chorizo is cured. Either works; with cured chorizo, dice it and fry for just 2 minutes. Cook raw chorizo to 71°C (160°F). Many sausages contain sulphites and some contain mustard or soy; check the label.
