Loaded Breakfast Burrito

Method

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1. Parboil the potato cubes in salted water for 5 minutes, drain, and steam-dry for 5 minutes.

   Mark done Start 5 min timer

2. Fry them in the oil over medium-high heat for 10 to 12 minutes, turning occasionally, until crisp and golden. Season with the paprika and half the salt. Set aside.

   Mark done Start 10 min timer

3. Brown the sausage meat in the same pan for 6 minutes, breaking it up, then set aside with the potatoes.

   Mark done Start 6 min timer

4. Whisk the eggs with the cream and remaining salt. Melt the butter in a non-stick pan over low heat.

   Mark done

5. Add the eggs and stir slowly and constantly with a spatula for 3 to 4 minutes, pulling the curds from the edges inward. Take them off the heat while they still look slightly wet and loose.

   Mark done Start 3 min timer

6. Warm the tortillas in a dry pan for 15 seconds a side so they become pliable.

   Mark done

7. Build in a line just below the centre: cheese first (it melts and glues everything), then potatoes, sausage, eggs, avocado and spring onion.

   Mark done

8. Fold the sides in, then roll from the bottom, tucking tightly as you go.

   Mark done

9. Griddle the burritos seam-side down in a dry hot pan for 90 seconds a side until golden and sealed. Serve with salsa.

   Mark done Start 90 sec timer

Chef’s Tips

• Cheese goes on the tortilla first. It melts into a layer that stops the tortilla going soggy.
• Do not overfill. Two-thirds of what you think will fit is what will actually roll.
• Wrap in foil and freeze for up to 2 months — reheat from frozen at 180°C for 25 minutes.

Pairing Suggestions

• Strong coffee or fresh orange juice
• Serve with hot sauce and extra salsa
• Follow with fruit

Storage & Reheating

Refrigerate 3 days wrapped in foil, or freeze 2 months. Reheat wrapped at 180°C / 355°F for 20 minutes, then unwrap and griddle to re-crisp.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.