Burrito stuffed with omelette

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 4 burritos

A breakfast burrito is an American adaptation of a Mexican dish that became popular in the states bordering Mexico. This type of burrito consists of a typical American breakfast wrapped in a tortilla. It can include bacon and eggs, ham, cheese, vegetables, and hash browns (either a hash brown or a fried potato). Make a vegetarian breakfast burrito with spinach and eggs, hash browns, and creamy Oaxaca cheese, which has a texture very similar to mozzarella. Wrap everything in a tortilla and toast it. The advantage of this breakfast is that you can eat it on your way to work.

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.

Ingredients for the recipe:

8 large eggs
6 tablespoons of vegetable oil
2 Russet Burbank potatoes (about 0.5 kg), grated and squeezed out
4 large wheat tortillas
2 cups grated Oaxaca cheese (about 220 g)
1 small onion, chopped
2 poblano peppers, halved, seeded and thinly sliced
300g frozen chopped spinach, thawed and squeezed out
Sour cream and hot sauce for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, eggs, potato, Oaxaca cheese, chili pepper, spinach, sour cream

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Season the potatoes with salt and spread them evenly in the pan. Fry until golden brown and crispy, about 5 minutes. Stir the potatoes and drizzle another 2 tablespoons of oil around the sides of the pan, shaking well (this will help reduce oil usage and ensure crispy potatoes). Continue frying until golden brown and crispy, about 5 more minutes.
Meanwhile, place 4 tortillas on a clean work surface and sprinkle 0.5 cups of grated cheese in the center of each. Using a spatula, divide the potato mixture into 4 portions and place them on top of the cheese.

In a medium bowl, whisk the eggs with 1 teaspoon of salt. Wipe out the skillet, return it to the stovetop, and add 1 tablespoon of oil, then the onion and poblano pepper. Sprinkle with 1 teaspoon of salt and cook, stirring occasionally, until golden brown, 8-10 minutes.
Stir in the spinach and cook until heated through, about 2 minutes. Then pour in the eggs and cook, stirring occasionally, until the eggs are set but still moist on top, 3-4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the stovetop and reduce the heat to medium-low.
Fold the sides of each tortilla toward the center, then roll them into rolls. Brush the burritos with the remaining vegetable oil and place them seam-side down in the skillet. Fry until golden brown and crispy, about 4 minutes, then flip and fry the other side the same way. Serve with sour cream and hot sauce.

Categories:

recipe / Breakfast / Vegetarian dishes / Fast food / Tortilla Dishes / Appetizers / Egg appetizers / / Food Network - recipes / Mexican cuisine / American cuisine

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