Breakfast Burrito With The Fixings for 2

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Breakfast Burrito With The Fixings for 2

 

2 large flour tortillas

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

4 ounces diced potatoes

2 ounces Ortega canned green chilies, drained

2 to 3 eggs

salt and pepper to taste

salsa, if desired

 

Warm the tortilla in a large skillet over low heat

Heat butter and oil over low heat in a 7 to 8 inch egg pan

While the pan is heating, beat the eggs in a small bowl with a wire whip until

blended but not frothy

When the fat in the egg pan is hot enough to sizzle a drop of water, add the

potatoes and cook until they are beginning to brown

Add the green chilies, stir and pour in the eggs

Let sit on the heat until the eggs begin to cook around the edges and stir

occasionally with a rubber spatula until eggs are cooked but still soft and

moist

Salt and pepper if desired

Place the mixture on the lower third of the warm tortillas

Fold up the bottom of the tortilla over the filling, fold in sides and roll up

tightly

Slide onto plate and serve with salsa, if desired. Serves 2.