Breakfast Burrito: Potato, Egg, and Avocado
Make breakfast burritos when you have leftover boiled or roasted potatoes. By reheating cooked potatoes, they have more resistant starches, which is very good for the bacteria in your gut!
This breakfast burrito is on the greener side, with plenty of avocado, coriander, and green hot sauce. But make it your own by adding cheese, rice, beans, or handfuls of baby spinach.
Ingredients 9
1 cup potatoes, leftover, cooked, cut into cubes
2 tsp Mexican spice mix
salt, to taste
4 eggs, scrambled
1 avocado, sliced
hot green sauce, to taste
green chilli, thinly sliced, optional
1⁄4 bunch coriander, leaves picked
2 burrito wraps, large
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Method 7
Start by reheating the cooked . You'll need about 1 cup of boiled or roasted leftover potatoes.
Heat a frypan on medium heat, add a splash of oil and once hot add the . Add a big pinch of salt and the . Fry, shaking the pan every now and then until the potatoes are hot and a little crispy.
Take the pan off the heat and wipe it down with a paper towel. In a small bowl whisk the with a pinch of salt and pepper. Put the pan back on the heat, and turn it to low. Add the eggs and scramble them gently until just set.
Cut the into slices and pick the .
Put the down flat on a board and put a strip of the down the centre. Add the on top, the , hot sauce and .
Fold the right side of the tortilla over the filling but not all the way to the opposite edge. Fold the top and bottom side towards the middle, and finally fold the opposite side over the top.
You can eat as it or warm the burrito in the frypan for a few minutes on each side to crisp up the bread a little.
