Ultimate Breakfast Burrito
Ingredients
Set a nonstick, 10-inch saute pan over medium-high heat. Add 2 tablespoons olive oil to the pan and once hot, add the potatoes. Cook until browned on all sides and fork tender. Add onion and jalapeno to the pan. Cook the vegetables, stirring often, until the vegetables are softened, about 5-8 minutes. Season with 1/2 teaspoon of the salt and garlic powder. Add cooked meat and chili colorado sauce, stir until meat is heated through. Turn heat to medium.
While you are making the above mixture, in a bowl, add eggs, cream and remainder of salt and black pepper. Whisk well until eggs are frothy. Add eggs to pan, allowing eggs to set on bottom before stirring mixture together. Stir mixture until eggs are set, turn off heat and sprinkle with cilantro and grated cheese fold mixture over itself to allow cheese to melt.
Divide the mixture between the tortillas, add a dallop of sour cream and salsa fresca. Fold the left and right side of the tortilla over the center portion and then roll the bottom edge up towards the top. Continue with the 3 remaining tortillas and serve while warm.
- 4 tablespoons olive oil
- 4 large red potatoes, diced small
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped scallions (green onions)
- 1 jalapeno, finely chopped
- 1 teaspoon salt, divided
- 1 teaspoon garlic powder
- 6 large eggs
- 3 tablespoons heavy cream
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 cup grated Mexican blend cheese
- 1 cup Chili Colorado meat made with Amalia's Cocina Chili Colorado sauce (See Chili Colorado Recipe)
- 1/2 cup Amalia's Cocina Chili Colorado sauce
- 4 (10-inch) flour tortillas, gently warmed and kept covered until ready to use
- 1/2 cup sour cream
- 1/2 cup salsa fresca (recipe on website)
Set a nonstick, 10-inch saute pan over medium-high heat. Add 2 tablespoons olive oil to the pan and once hot, add the potatoes. Cook until browned on all sides and fork tender. Add onion and jalapeno to the pan. Cook the vegetables, stirring often, until the vegetables are softened, about 5-8 minutes. Season with 1/2 teaspoon of the salt and garlic powder. Add cooked meat and chili colorado sauce, stir until meat is heated through. Turn heat to medium.
While you are making the above mixture, in a bowl, add eggs, cream and remainder of salt and black pepper. Whisk well until eggs are frothy. Add eggs to pan, allowing eggs to set on bottom before stirring mixture together. Stir mixture until eggs are set, turn off heat and sprinkle with cilantro and grated cheese fold mixture over itself to allow cheese to melt.
Divide the mixture between the tortillas, add a dallop of sour cream and salsa fresca. Fold the left and right side of the tortilla over the center portion and then roll the bottom edge up towards the top. Continue with the 3 remaining tortillas and serve while warm.