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I eat these burritos often for dinner, sometimes adding ham or bacon.
- 5 large eggs
- 1 large potato, cooked, diced
- 1 fresh red or green chile, finely chopped
- 2-3 spring onions/scallions, finely chopped
- 1 small bunch fresh cilantro, finely chopped
- 1 tsp. fine sea salt
- 2 Tbsp. unsalted butter
- 1 cup grated cheddar or Monterey jack cheese
- 2 large flour tortillas
- 1 avocado, thinly sliced
PICO DE GALLO:
- 6-8 ripe tomatoes, finely chopped
- 1 large red onion, finely chopped
- 1 fresh green chile, finely chopped, or to taste
- ½ tsp. fine sea salt
- juice of 1 lime, lemon juice, optional
- To make the pico, put the tomatoes, onion, chile, and cilantro in a small bowl. Add the salt and lime juice; toss well. Let stand for at least 1 hour or cover and refrigerate overnight. Taste and adjust the seasoning, adding more chile or a squeeze of lemon juice, if desired. Chill until needed, then serve at room temperature. Makes 4-6 servings.
- To make the filling, put the eggs in a large bowl and whisk well. Stir in the diced potato, chile, onions, cilantro, and salt.
- Melt the butter in a large frying pan or skillet. Add the egg mixture and cook, stirring often, until the eggs are just set. Stir in cheese, cook for 1 minute, then transfer to a plate.
- To serve, divide the egg mixture between warmed tortillas and top with avocado slices. Fold the bottom up over most of the filling, then fold over the sides, overlapping to enclose the filling but leaving the burrito open at one end. Serve immediately with Pico De Gallo on the side.
This recipe is from “Tacos, Quesadillas & Burritos,” by Laura Washburn.