Sorry for the delay in posting this morning. I decided to try Sard’s Breakfast Burritos, and just spent the last 40 minutes on the crapper. Enjoy!

Sard’s Breakfast Burritos

This is essentially your classic breakfast inside a burrito.  Eat the excess with a fork until the food can be wrapped securely; finish the remainder as a burrito.  This is a very basic recipe: I often add bacon, bell pepper, tomato, mushrooms & whatever else strikes my fancy that’s idling in the fridge.  Ketchup, salsa verde & hot sauce make for a great combination topping if there isn’t any red salsa or pico de gallo available.

This is the serving size for one individual.  Scale the portions up for additional diners.

From Sard: “I survived off of these in the academy.  A hearty meal that’s quick to make and requires little cleaning once finished.  Also great for clearing out maturing items in the fridge; eggs & potatoes are receptive to just about any additions to the party.”

INGREDIENTS:

• One medium sized russet potato, peeled & chopped
• 3/4 cup shredded cheddar cheese
• Two eggs
• 2 Tbsp milk or water
• 1/4 cup chopped yellow onion
• One large (10″diameter) tortilla
• 1 Tbsp butter
• Salt, pepper & garlic powder to taste

METHOD

1. After initial prep, heat a large skillet over medium high heat.  Melt the butter, making sure to gyrate the pan to distribute butter over the surface of the pan.  Reduce heat to just over medium; add potatoes, cover with a lid and allow to fry for 4-5 minutes, or until potatoes become a golden brown on the bottom side.
2. Flip the potatoes & add the chopped onion.  Fry for an additional 2-3 minutes, or until the potatoes are soft.  While waiting, whisk the eggs together, adding milk/water, salt, pepper & garlic powder to the egg mixture while whisking.  When potatoes are done, add the egg mixture on top, gyrating the pan to distribute egg over the potatoes.
3. If you own an iron plate for heating tortillas, start heating it now.
4. Wait 20-30 seconds for the eggs to partially set, then start breaking the pan mixture up.  This is the same as an egg scramble, so break up the egg enough so that it forms into bite sized clumps; the clumps should be fork-able.  Once the egg is very close to finishing (90% cooked, remainder wet), take the pan off the burner & allow to cook from residual heat.
5. Using an iron pan, or directly over a burner (set to medium heat) cook the tortillas.  To tell if a tortilla is done on a side, wait for when the edges begin to fall around the plate/burn guards.  Once this occurs, flip the tortilla, wait 8-10 seconds, then remove.  There should be only light burn marks on either side of the tortilla.
6. Lay the tortilla on a dinner plate, and move the potato-egg mixture on top of the tortilla.  Allow the diners to apply the cheese & other condiments at their leisure.