Breakfast Burritos
March 06, 2006
I recently attended a potluck brunch and decided to bring a portable dish that mingling folks could carry in their hand while sipping mimosas. For the most quality burritos, you need top quality tortillas. These tortillas are made by Ms. Romero in San Luis, Colorado. My coworker loved them so much she had them sent in the mail. The next time you are driving to Taos, NM, be sure to stop at the local Philips Gas Station and buy a dozen of these tortillas. You will never taste a tortilla quite like it.For 1 dozen burritos, you will need: 6 eggs; 3 medium sized russett potatoes diced; 3 tbsp vegetable oil; 6 green chiles diced; salt and pepper to taste; 1 c shredded jack cheese; 1 dozen tortillas.
Step One: In a saute pan, heat vegetable oil on medium-high heat. When hot, add diced potatoes, salt & pepper. Cook for about 10-15 minutes until golden brown. Stir potatoes around so they don't burn.
Step Two: When potatoes are done, add all six eggs, tomatoes, and green chile into the pan with the potatoes, stirring around until cooked. (about 4 minutes) Potato and egg mixture should be covered while you reheat the tortillas.
Step Three: In a large skillet, griddle, or comal, reheat your tortillas - NEVER REHEAT TORTILLAS IN THE MICROWAVE! this is an insult to the tortilla - it's like reheating bread in the micro - it turns hard and gross. Place the tortillas on a plate and cover with a towel to retain heat.
Step Four: In each tortilla, place potato egg mixture and sprinkle cheese over it; roll it up and wrap each burrito in foil. Eat up.
Labels: breakfast, burrito, cheese, chorizo, eggs, green chile
