A large flour tortilla rolled around creamy scrambled eggs, golden potatoes, melted cheese, and a touch of salsa, in true morning Tex-Mex spirit.
Ingredients
- 4 pieces Large flour tortillas
- 8 pieces Eggs
- 400 g Potatoes
- 150 g Shredded cheddar
- 2 pieces Scallion
- 100 g Red salsa
- 0.5 bunches Fresh cilantro
- 20 g Butter
- 2 tbsp Vegetable oil
- 1 tsp Smoked paprika
- 1 pinch Salt
Method
- Peel and dice the potatoes. Brown them for 12 to 15 minutes in a pan with hot oil, smoked paprika, and salt, until they are tender and crispy.
- Beat the eggs with a pinch of salt. Thinly slice the scallions and chop the cilantro.
- Melt the butter in a pan over low heat, then pour in the eggs. Stir slowly to get creamy scrambled eggs; remove from the heat while still slightly runny.
- Warm the tortillas for a few seconds in a dry pan or microwave to soften them.
- In the center of each tortilla, place the scrambled eggs, potatoes, shredded cheddar, a spoonful of salsa, scallion, and cilantro.
- Fold both sides toward the center, then roll the burrito firmly, wrapping the filling tightly.
- Sear the burritos for 1 to 2 minutes on each side in the hot pan, seam side down, to brown the tortilla and melt the cheese. Cut in half and serve.
Nutrition
Per serving
- Energy
- 565.2 kcal
- Protein
- 26.3 g
- Carbohydrate
- 34.06 g
- Fat
- 36.8 g
- Fibre
- 4.01 g
- Calcium
- 268.88 mg
- Iron
- 0.94 mg
- Magnesium
- 13.73 mg
