← Nouns Cooking · American

Ingredients

• 400 g floury potatoes, peeled and cut into 1 cm dice
• 2 tbsp Vegetable oil
• 250 g pork breakfast sausage or fresh chorizo, skins removed
• 8 Eggs
• 3 tbsp Milk
• 1 tbsp Butter
• ½ tsp Salt
• ¼ tsp Black pepper
• 4 large (25 cm) flour tortillas
• 120 g cheddar or Monterey Jack, grated
• 1 Avocado, sliced
• 2 Spring onion, sliced
• 4 tbsp tomato salsa, to serve

Method

1. Heat the oil in a large non-stick frying pan over medium-high heat. Add the potatoes with a pinch of salt and cook for 12–15 min, turning now and then, until crisp and tender. Tip into a bowl.
2. Crumble the sausage into the same pan and cook for 6–8 min, breaking it up, until browned and cooked through. Add to the potatoes.
3. Whisk the eggs with the milk, salt and pepper. Wipe the pan, melt the butter over medium-low heat and cook the eggs, stirring slowly, for 2–3 min, until softly set. Take off the heat.
4. Warm the tortillas for a few seconds each in a dry pan so they bend without cracking.
5. Down the middle of each tortilla, layer cheese, eggs, potato and sausage, avocado and spring onion. Fold in the sides, then roll up tightly.
6. Toast the burritos seam side down in the dry pan over medium heat for 1–2 min per side, until golden and sealed. Serve with salsa.

Tips

• To freeze, skip the avocado, wrap each cooled burrito in foil and freeze for up to 3 months. Reheat in the foil at 190°C (375°F) for about 30 min.
• Swap the sausage for black beans and peppers for a vegetarian version.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef The Modern Proper Jo Cooks