Thursday, May 3, 2012
Breakfast Burritos for Cinco de Mayo
Breakfast burritos have been on my mind, ever since we visited Bob's cousins in Elko, Nevada while on our recent RV road trip. We had a lovely visit and enjoyed catching up with family and introducing our sons to some of their second cousins. While there, we took a tour of the town, stopping for breakfast at a local burrito spot. The breakfast burritos we ordered were filled with scrambled eggs and potatoes, with the option to add cheese. When I unwrapped my (enormous) burrito, I discovered a homemade tortilla, stuffed with eggs and diced potatoes and three flavorful salsas to dollop on top. Simple, fresh, delightful. A delicious breakfast before we got back on the road.
Inspired by this burrito and the approach of Cinco de Mayo, I made breakfast burritos when we returned home to Seattle. We love Mexican food, tied only with sushi as our family favorite, and we welcome any opportunity to indulge in it. Since this burrito is all about simple ingredients, you want to make sure they shine. First, I looked for the best quality tortillas I could find (making homemade would be even better - on my list!) and heated them until they puffed and turned a bit brown (but don't turn away like I did and set off the smoke detector!). I then diced some Yukon Gold potatoes and fried them - in butter - until softened but still firm. Last, I softly scrambled eggs from our hens - again, in butter. (By the way, if you are ever making scrambled eggs for a crowd, Oven Scrambled Eggs are the ones to turn to. The recipe can easily be cut in half, too. You are guaranteed a pan of fluffy eggs for your guests!)
A platter of sliced avocado, diced tomatoes, green onions and roasted chiles gave everyone the option to add what they liked. A dash of hot sauce and we dove in! They were a hit, and brought a slice of Elko back to our Seattle lives.
Makes 2 (easily doubles)
8 ounces Yukon Gold potatoes (about 1 large or 2 small), diced into small pieces
4 tablespoons unsalted butter
Salt and pepper to taste
2 large flour tortillas
Your favorite hot sauce or salsa
Diced green onions
In a large, non-stick saute pan, melt 2 tablespoons of butter over medium heat. Add the diced potatoes and stir to coat with butter. Let the potatoes cook for about 10 minutes, stirring a few times, until they are softened and a little browned but still firm. Salt and pepper to taste. Remove from pan and set aside.
In a medium sized bowl, whisk the eggs until well stirred. Add a dash of salt. Melt remaining 2 tablespoons of butter in the same pan over medium-low heat. When melted, pour the eggs in and gently stir them with a rubber spatula. Keep stirring until they form a fluffy pile and remove from the heat while they are still shiny so they don't over cook and dry out. Remove eggs from the pan and add to the potatoes.
Set the pan over medium-high heat and lay a tortilla flat on it. When it puffs up (in under a minute) flip and warm the other side. Remove and fill with half the eggs and potatoes. Quickly warm the second tortilla and fill with remaining eggs and potatoes. Serve with hot sauce or salsa and your chosen toppings. Wrap them up and enjoy!