Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies
Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies
Preparation time: 10 minutes. Serves: 1.
Cooking Conversion Table
Ingredients:
1 large flour tortilla
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
4 ounces diced potatoes
2 ounces green chilies, drained
2-3 eggs
Salt and pepper to taste
Salsa, if desired
Instructions:
Warm the tortilla in a large skillet over low heat
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small bowl with a wire whip until blended but not
frothy
When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook
until they are beginning to brown
Add the green chilies, stir and pour in the eggs
Let sit on the heat until the eggs begin to cook around the edges
Stir occasionally with a rubber spatula until eggs are cooked but still soft and moist
Salt and pepper if desired
Place the mixture on the lower third of the warm tortilla
Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly
Slide onto plate and serve with salsa, if desired
Ole! You have just created a wonderful breakfast sandwich using a flour tortilla
