California breakfast burrito

Serves Two. Prep Time: 10 Minutes. Cook Time: 30 Minutes.

Cooking Instructions

Crisp Your Potatoes

Start by cooking your potatoes. Heat a large skillet or cast iron (my preference) over medium heat, add a good glug of olive oil, about two or three tsp. Chop your potatoes into little cubes, then add once the oil is hot. Don’t cover, and don’t crowd the pan too much, don’t touch them for at least 5-7 minutes. We want the pan side to be browned and crispy before we flip them and do the same on the other side. Once all potatoes are crispy and brown, remove them from the pan.

SAUTEE YOUR VEGETABLES

Then add a little more oil if needed and add your finely chopped onion to the pan at medium heat, cook for 5-7 minutes until translucent. Then add then bell pepper (red, green or yellow) and cook for another three minutes or so. Once they are all translucent and sauteed, add your finely chopped garlic cloves, cumin, paprika, salt and pepper and mix for another minute or so.

Then add your potatoes back into the pan and mix thoroughly before topping with some cheddar cheese, covering with a lid and removing from heat.

COOK YOUR EGGS

Meanwhile get another skillet heated to medium heat and add in a little bit of oil or butter. Crack 4-6 eggs (depending on size) into a bowl with the ½ cup of milk, scramble, then season with salt and pepper.

Make sure the eggs are not sticking to the pan and keep them moving gently scraping the bottom and edges on medium heat. Once they are holding more firmly, but not totally cooked, remove from heat and let them finish cooking with their own internal heat. Top with remaining cheese, and chopped spring onion, chives, or cilantro.

ROLL YOUR BURRITO

Get a plate and put your tortilla on it. Make two little rectangles of potatoes and eggs next to each other in the middle of the tortilla. Fight the urge to overstuff, rolling your burrito is easier when the stuffings aren’t too full. Once your two parallel rectangles of potatoes and eggs are ready, top with a dollop of sour cream or culinary yogurt, some hot sauce, more cheese and more garnish, then wrap your burrito inwards, horizontal sides first, followed by the vertical sides. Once rolled, cut in two, add another dollop of yogurt/sour cream to your plate and enjoy.

SHARE WITH ME

Let me know how it turns out by tagging me on your Instagram story @Alexander.Ayling and I’ll reshare!

Ingredients

• Three potatoes

• One white onion

• One bell pepper

• Two cloves of garlic

• Four to six eggs

• ½ a cup of milk

• 1 cup Cheddar Cheese

• Dollop of Yogurt or Sour Cream

• Spring Onion or Cilantro for garnish

• Two large burrito tortillas or wraps.

• Hot sauce

• 1 tsp Cumin

• 1 tsp Paprika

• Salt, Pepper.