[Improv]: Best Breakfast Burrito

I think I may be in the minority on this (in this country, anyway), but I LOVE spicy, Latin flavors for breakfast.  Since about high school I've been adding salsa to my omelets and ordering uevos rancheros off restaurant menus.  Strangely, I've never had a really profound breakfast burrito experience from a restaurant or fast food joint (if anyone knows of a good one, let me know), and maintain that the best I've had yet are made right at home.  Here's our highly delicious but very simple breakfast burrito.

Ingredients:
4 flour tortillas, 12-inch
Castilian Potatoes (see below)
1 tablespoon vegetable oil
4 eggs or egg substitute, lightly beaten
2 breakfast sausage patties (we use Morning Star's new Hot & Spicy patties)
4-8 slices of pepper or regular jack cheese
3-Ingredient Salsa (see below)



lc's Castilian Potatoes
Boil 4 medium gold potatoes, cubed, for 8 minutes, then drained and set aside.  Heat 2 tablespoons olive oil in a fry pan over medium-high and add 2 minced garlic cloves and (optional) 1 small chopped onion.  Add potatoes and season with 1 tablespoon paprika, then salt and pepper to taste and fry until browned.



3-Ingredient Salsa
Mix together:
1 vine or roma tomato, chopped
1/3 cup chopped cilantro
1 small white or green onion, chopped



While potatoes are frying, heat vegetable oil in another fry pan over medium.  Cook and chop up patties with your spatula (you can microwave them for 30 seconds to soften first), then add beaten eggs and cook through.  Salt and pepper to taste, then set aside.



Assembly: Warm tortillas in the microwave for 45 seconds wrapped in damp paper towel, then lay out and layer each with potatoes, egg/sausage mix and cheese.  You can also put salsa inside, but I prefer mine on the outside.  Wrap like a regular burrito and lay in one of your fry pans on medium heat to melt cheese and seal shut.



Me gusta!

This is a meal that will keep you going all day, believe me. 

©2010 the Sunday Chef