Breakfast burrito with potatoes and cheese
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 674, total fat 41 G., saturated fats 10 G., proteins 25 G., carbohydrates 53 G., fiber 7 G., cholesterol 390 mg, sodium 1065 mg, sugar 4 G.
Calories 674, total fat 41 G., saturated fats 10 G., proteins 25 G., carbohydrates 53 G., fiber 7 G., cholesterol 390 mg, sodium 1065 mg, sugar 4 G.
Fry up an egg with potatoes and chipotle peppers for breakfast and wrap it in a tortilla with sliced avocado and shredded cheese. It's a filling, delicious burrito that's something new for the whole family and convenient to eat on the way to work if you're running late.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1.5 cups frozen sliced potatoes for frying
- 8 large eggs
- 1/4 tsp. chipotle pepper
- 1/4 cup chopped fresh cilantro
- 4 large burrito tortillas
- 1 thinly sliced avocado
- 0.5 cup grated Monterey Jack cheese
- 0.5 cups grated sharp cheddar
- Salsa, for serving
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Cooking the dish according to the recipe:
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown and crisp, 8-10 minutes.
- Meanwhile, in a medium bowl, whisk the eggs with the chipotle powder and season with salt and pepper. Pour the eggs over the fried potatoes and cook, stirring, until the eggs are set, about 3 minutes. Remove from heat and stir in the cilantro.
- Heat the tortillas in a large skillet over medium heat until soft. Top each tortilla with a quarter of the avocado slices, a quarter of the egg filling, and 2 tablespoons each of Monterey Jack and Cheddar cheese. Fold the sides in and roll the bottom tightly. Repeat with the remaining tortillas and filling. Serve the burritos with salsa.
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