Breakfast Potato and Egg Burritos

25 min · Serves 9

Based on a recipe from Adapted from Speedy Burritos, Eat Better, Eat Together Washington State University, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 4 cupspotatoes, finely chopped
• 1onion, chopped
• 1bell pepper, chopped
• 3garlic cloves, pressed or finely chopped
• 2eggs, beaten
• 4.9 mlblack pepper
• 2½ mlsalt
• ½ cupcheddar cheese, grated (optional)
• hot sauce or salsa (optional)
• 9flour tortillas

How to cook it

1. Heat the oil in a large skillet over medium-high heat.
2. Add the potatoes, onion, bell pepper, and garlic to the pan.
3. Sauté for about 10 minutes until the potatoes are fork-tender.
4. Lower the heat to medium and push the vegetable mixture to the edges of the skillet to create a well in the center.
5. Pour the beaten eggs into the center and scramble them until they are set.
6. Combine the eggs with the potato mixture.
7. Spoon the filling into the tortillas and garnish with cheese and salsa if desired.

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