BREAKFAST BURRITOS
PREP TIME: 20 MINS
COOKING TIME: 20 MINS
SERVES: 4
INGREDIENTS
550g Spud Lite baby potatoes, diced
1 tablespoon olive oil
2 x Skara chorizo, skin removed & diced
4 x Jumbo flour tortilla
SCRAMBLED EGGS
4 extra-large eggs, lightly whisked
1 tablespoon Chipotle chilli
¼ cup (60ml) milk
½ cup shredded Mexican blend cheese
1 tablespoon extra-virgin olive oil
1 Spring onion, thinly sliced
AVOCADO & CHERRY TOMATO SALSA
1 Avocado, deseeded and diced
½ punnet cherry tomatoes, quartered
1 Lebanese cucumber, deseeded and finely diced
1 Spring onion, thinly sliced
2 tablespoons coriander, chopped
Juice of a lime
Salt flakes and freshly ground black pepper
METHOD
Step 1
For the salsa, combine the ingredients together in a small bowl and season with salt and pepper. Set aside until required.
Step 2
Bring a medium saucepan of water to the boil. Add prepared potatoes and cook for 5 minutes or until tender. Drain.
Step 3
Meanwhile, heat olive oil in frying over a medium heat. Add chorizo and cook for 5 minutes or until golden. Remove from pan and set aside until required. Add cooked potatoes to the same pan and cook for 5 minutes or until golden. Remove from pan and set aside until required.
Step 4
To serve, evenly divide scrambled egg, chorizo and potato in the centre of four tortillas and top each with 1 tablespoon of salsa. Roll each burrito, by folding in the sides in and then folding the side closest to you over the filling and tuck in the corners, before tightly rolling the burrito to encase the filling. To seal the burrito, place the burrito in a hot pan seam side down first, until golden, before turning over and cooking the top until golden.
Serve burritos with extra salsa.
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