Savory Breakfast Burritos with Eggs and Spinach

A portable breakfast burrito with tender scrambled eggs, garlicky spinach, melty cheddar, and crisp-tender potatoes wrapped in warm tortillas. It is designed for a home kitchen and works well as a make-ahead breakfast or a fresh-from-the-pan meal.

By Julienne

Cook time: 20 minutes

Servings: 6

Ingredients

• 20 ml neutral oil
• 300 g russet potato peeled and diced into 1 cm pieces
• 3 g fine salt
• 80 g yellow onion small dice
• 2 clove garlic minced
• 2 g ground cumin
• 2 g smoked paprika
• 15 g unsalted butter
• 10 ml neutral oil
• 170 g fresh spinach roughly chopped
• 3 g fine salt
• 2 g black pepper freshly ground
• 10 piece large eggs beaten
• 30 ml whole milk
• 6 piece large flour tortillas warmed
• 150 g cheddar cheese shredded
• 10 g fresh cilantro chopped, for garnish
• 15 ml hot sauce for serving

Instructions

1. Heat the oven to 95°C if you want to hold finished burritos warm. Warm a large skillet over medium heat and a second skillet over medium-low heat. Keep the tortillas and fillings nearby. The pans are hot and ready, and your assembly station is set.
2. Add 20 ml of the oil to the large skillet. Add the diced potatoes and 3 g of the salt. Cook, stirring occasionally, until browned at the edges and tender, 12 to 15 minutes. Potatoes are golden outside and easily pierced with a fork.
3. Add the onion and garlic to the potatoes with the cumin and smoked paprika. Cook for 2 minutes, stirring, until fragrant and softened, then transfer the mixture to a bowl. Onion is softened and the spices smell toasted and savory.
4. Return the large skillet to medium-low heat. Add the butter and the remaining 10 ml oil, then add the spinach in handfuls. Cook just until wilted, 1 to 2 minutes, and season with the remaining 3 g salt and the black pepper. Stir the potatoes back in. Spinach is wilted but still bright green, and the filling is evenly seasoned.
5. In the second skillet or a clean bowl, whisk the eggs with the milk. Pour into a lightly oiled warm skillet and cook over medium-low heat, gently stirring, until softly scrambled and just set, 3 to 5 minutes. Remove from the heat while they still look glossy. Eggs are softly scrambled with no visible liquid egg, but they remain moist.
6. Warm the tortillas one at a time in a dry skillet or briefly in the microwave so they bend without cracking. Divide the egg mixture, potato-spinach filling, and cheddar evenly among the 6 tortillas. If using cilantro and hot sauce, add them now. Each burrito is tightly filled and ready to roll without tearing.
7. Fold the sides in, roll each burrito snugly, and serve immediately. For a crisper finish, place seam-side down in a dry skillet for 30 to 60 seconds per side. Burritos are sealed, warm, and neatly rolled; the optional sear makes the outside lightly crisp.