Egg, Cheddar And Home Fry Burritos

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian, high-protein

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Ingredients

• 6 large eggs
• 2 burrito-size flour tortillas (12-inch)
• 3/4 lb russet potatoes, cut in 1/2-inch dice
• 4 oz sharp cheddar, shredded
• 1 1/4 tbsp vegetable oil
• 2 tsp butter
• 1/4 cup sour cream
• 1/2 cup jarred salsa
• 2 scallions, sliced
• 3/4 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Rinse the diced potatoes and dry them thoroughly on a towel; wet potatoes steam instead of browning.
2. Cook them in the oil in a large skillet over medium-high, undisturbed for 5 minutes, then stir every 3 minutes for 12 to 14 more, until the cubes are crusted on several faces and tender in the middle. Season with paprika, salt, and pepper and set aside.
3. Beat the eggs with a pinch of salt until no streaks of white remain.
4. Melt the butter in a nonstick skillet over medium-low, add the eggs, and pull them slowly into large soft folds. Take them off the heat while they still look slightly underdone; they finish in the pan.
5. Warm the tortillas 20 seconds a side so they roll without cracking.
6. Down the center of each tortilla layer cheddar, hot home fries, scrambled eggs, more cheddar, sour cream, salsa, and scallions.
7. Fold in the sides, roll tight, and set each burrito seam-side down in the dry skillet for 90 seconds to seal.
8. Wrap in foil to hold, or cool completely and refrigerate for later in the week.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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