• For the potatoes:
  • 2 tablespoons olive oil
  • 1 large onion
  • 3 cloves of garlic, minced
  • 4 pounds potatoes, peeled and chopped
  • 2 red bell peppers, diced
  • 1 teaspoon seasoned salt
  • 1½ teaspoons paprika
  • ½ teaspoon black pepper
  • For the eggs:
  • 2 tablespoons butter
  • 12 large eggs
  • 1.5 teaspoons salt
  • 1 teaspoon pepper
  • 4 tablespoons water or milk
  • For assembling the burritos:
  • 12 Large flour tortillas
  • guacamole (optional)
  • Cheese (optional)

  1. For the potatoes:
  2. Boil potatoes for 5-6 minutes or until almost soft. Remove from heat and drain. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until the onion starts to soften, about 2 minutes. Add the bell peppers, garlic, seasoned salt, paprika, and black pepper, and potatoes, then cook for another 5-7 minutes, or until all the potatoes are cooked through and crispy on the edges. Don't stir the pan too often: the edges of the potatoes should start to get crisp. Turn off heat and set aside until ready to assemble burritos.
  3. To make the eggs:
  4. Heat the butter in a large skillet over medium heat.
  5. Crack the eggs into a bowl and add the salt, pepper, and water. Whisk well to thoroughly scramble the eggs. Pour into the hot skillet. Cook for 3-4 minutes or until the eggs are set but still soft.
  6. To assemble the burritos:
  7. Lay a tortilla on a plate. Add a scoop of scrambled eggs, a scoop the potato mixture, Top with guacamole and cheese. Roll the burrito tightly by tucking in the bottom, rolling partway, then tucking in the sides before rolling completely. Wrap the burrito in aluminum foil and freeze until ready to eat.
  8. To reheat a frozen burrito:
  9. Take the burrito out of the aluminum foil. Wrap in a damp paper towel and microwave for 2-3 minutes or until the filling is hot

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