Breakfast Burrito is an American Mexican adaptation dishes that have spread in states bordering Mexico. This kind of burrito consists of a typical American breakfast wrapped in a flat cake. It could be scrambled eggs with bacon, and ham, and cheese, and vegetables, and a hash brown in the form of fritters or separately fried finely chopped potatoes. Cook veggie burrito for breakfast consisting of scrambled eggs with spinach, hash brown and tender Oaxaca cheese, which is very textured similar to mozzarella. Wrap everything in a cake and fry. The advantage of such a breakfast is that you can eat it on the way to работу. 
Time: 1 hour. Difficulty: Easy Quantity: 4 burritos. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 large eggs
- 6 tbsp. l vegetable oil
- 2 potato tubers (approximately 0.5 kg.) Russet Burbank, grate and squeeze the liquid
- 4 large wheat tortillas
- 2 tbsp. grated Oaxaca cheese (approximately 220 gr.)
- 1 small onion, chopped
- 2 peppers blanched, cut in half, peeled and thinly chopped
- 300 gr frozen chopped spinach, thaw and squeeze water
- Sour cream and spicy sauce for serving
Recipes with similar ingredients: tortilla, eggs, potatoes, cheese oaxaca, chili pepper, spinach, sour cream
Recipe preparation:
- In a large skillet with a non-stick coating on moderately over high heat, heat 2 tbsp. l oil until it starts to flicker. Salt the potatoes and place them in an even layer on the pan. Fry until golden color and crisp for about 5 minutes. Shuffle potatoes and pour another 2 tbsp. l oil along the walls of the pan, shaking it well (so you spend less oil and potatoes will be crispy). Keep frying until golden brown and crisp for about 5 minutes.
- In the meantime, lay 4 tortillas on a clean work surface and pour in the middle of each of 0.5 tbsp. grated cheese. Via divide the potato mass into 4 parts and lay on top cheese.
- In a medium-sized bowl, beat eggs with 1 tsp. salt. Wipe the pan, put it on the stove again and add 1 tbsp. l oil, then onions and peppers taken. Sprinkle 1 tsp. salt and fry stirring occasionally, until golden brown, 8-10 minutes.
- Stir in the spinach and cook until it warms up, about 2 minutes. Then pour in the eggs and cook, stirring occasionally, until the eggs will not solidify, but will still be wet on top, 3-4 minutes. Spread the egg mixture evenly over the tortillas and wipe the pan. Put it on the stove again and reduce the heat to moderately slow.
- Fold the sides of each tortilla to the center, then roll them into rolls. Lubricate all burritos with the remaining vegetable oil and put them in the pan with the seam down. Fry until golden crispy crust, about 4 minutes, then turn over and fry in the same way on the other hand. Serve with sour cream and spicy sauce.
