Summer break! Time for lazy breakfasts. When we traveled through Arizona over Spring Break, I often ordered these burritos for breakfast. Being a Dutch girl I never had them before, but I loved everything about them. They were filled with soft scrambled eggs, veggies, cilantro, and potatoes or black beans, and were often served with a spicy pico de gallo or an avocado salsa on the side. Now, that’s a great way to start your day, especially if you plan on going hiking! I’ve started making them at home as well, for breakfast, but also for lunch or dinner. It has become one of our family favorites.
Action time: 30-35 minutes
3 tbsp olive oil
3-4 medium waxy potatoes, unpeeled, scrubbed and diced
1 onion, minced
1 big or 2 small red peppers, seeds removed and diced
8 organic eggs
a handful of cilantro, finely chopped, plus extra
4-6 whole wheat tortillas
a small piece of feta or cotija cheese, crumbled
(chipotle) hot sauce, to serve
For the salsa:
1-2 ripe avocados, peeled, pit removed and diced
1 small container/250 g of cherry tomatoes, halved
juice of ½ a lime
Extra: 4-6 (bamboo) skewers
1. First make the salsa by mixing all the ingredients in a bowl. Season with salt and pepper and set aside.
2. Heat 2 tbsp olive oil in a large skillet. Add the diced potatoes and cook over medium heat for about 6-8 minutes until browned, stirring frequently. Add the onion and peppers and cook until potatoes are tender, about 5-7 minutes. Season with salt and pepper, cover and set aside.
3. In a medium bowl, whisk together eggs with chopped cilantro, salt and pepper. Heat 1 tbsp oil in a skillet, reduce the heat to low, add egg mixture and cook, stirring to scramble, until just cooked through (you want fluffy scrambled eggs here, so don’t cook your eggs too long).
4. Put the tortillas on a flat surface (you can preheat the tortillas, if you like, but I never do it), and divide the potato mixture over. Top with the scrambled eggs and roll up, secure with bamboo skewers.
5. Put onto a serving plate and scatter over some of the the salsa, the cheese, and some extra cilantro. Serve the rest of the salsa on the side and don’t forget to put a bottle of hot sauce on the table.