Breakfast Burrito

A warm flour tortilla folds around golden potato cubes, soft-scrambled eggs and crisp bacon. Cheddar softens against the hot filling, while roasted green chiles bring a smoky aroma and a clean, lingering heat.

Instructions

1. Dice the vegetables

   Peel the potatoes and cut them into small, even dice. Finely chop the onion. Keep the roasted, peeled and chopped green chiles ready.

2. Brown the potatoes

   Heat the vegetable oil in a skillet over medium heat. Add the potatoes, onion and salt. Cook for 12 to 15 minutes, stirring regularly, until the cubes are tender inside and browned on several sides.

3. Cook the bacon and scramble the eggs

   In a second skillet, cook the bacon until crisp. Drain it on paper towels, then crumble it. Beat the eggs with the black pepper, pour them into the bacon skillet and cook over low heat, stirring, just until set and still soft.

4. Warm and roll the burritos

   Warm the green chiles in a small saucepan. Heat the tortillas in a dry skillet or oven just until pliable; do not let them dry out. Divide the potatoes, eggs, bacon, cheddar and chiles among the tortillas. Fold in the sides, then roll firmly. Serve while the filling is hot.

Chef's tips

• Cut the potatoes into evenly sized dice so they brown at the same rate without the smaller pieces drying out.
• Do not crowd the potato pan. If the pieces overlap, they will steam instead of forming a crust.
• Take the eggs off the heat as soon as they set; residual heat will firm them while you roll the burritos.

Storage

Best eaten as soon as rolled. Refrigerate the components separately for up to 2 days; reheat the filling before assembling in freshly warmed tortillas.