Breakfast Burrito

This tasty dish was invented in Santa Fe

Breakfast Burrito

When prepared correctly this meeting of tortilla and cooked breakfast is a fully grown-up, accomplished dish.

Ingredients (makes 4-6 burritos)

  • 250g peeled and diced potatoes
  • 2 tablespoons vegetable oil
  • 100g chorizo, diced
  • 1 green sweet pepper, chopped
  • 1 garlic clove, minced
  • 2 spring onions, chopped
  • 4 large eggs
  • 200g Cheddar, grated
  • 4–6 tortillas
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 4 tablespoons chopped coriander leaves
  • Hot sauce, preferably Cholula or Red Rooster
  • Salt and pepper

Cook the potato in a saucepan of salted boiling water until just tender (about five minutes). Drain and set aside. Heat one tablespoon of oil in a heavy-based pan. Cook the chorizo over a medium heat for two to three minutes, then add the green pepper. Stir frequently until the chorizo is beginning to brown and the pepper softens. Add the potato. Stir the mixture occasionally until tender and browned. Add the garlic and spring onions, cook for one more minute, then remove the potato mixture from the pan and set aside.

Whisk together the eggs and season with salt and pepper. Heat the remaining oil in the same pan, add the egg mixture and cook, stirring to scramble until just heated through. Remove from the heat. Add the cheese to the egg so that it melts nicely.

In another pan, heat a tortilla for approximately one minute each side to soften. Spoon into horizontal rows in the low centre of the tortilla some of the potato mixture, egg, sliced avocado and chopped coriander. Add the hot sauce at this stage if you want it, though for guests it may be best to let them add it themselves. Fold the outer edges of tortilla in about five centimetres, hold in place and roll up from the bottom to securely enclose the burrito.

The Breakfast Bible by Seb Emina and Malcolm Eggs
Published by Bloomsbury Publishing Australia, RRP $49.99

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