Smoky Vegetarian Breakfast Burrito

Place potatoes in a medium saucepan filled with water and bring to a boil over high heat. Reduce heat to medium-high and boil until the potatoes are fork tender, about 15 minutes. Drain, set aside until cool enough to handle, then cut into a small dice. 

Meanwhile, heat half of the oil in a large frying pan or cast iron skillet over medium-high heat. When the oil shimmers, add the onion and poblanos and season with salt. Turn to coat in oil and cook until the onion is golden brown, about 5 minutes. Stir in the diced potatoes, chipotle powder, and a pinch of salt. Stir to coat then cook until the potatoes are browned, about 5 minutes more. Set aside until ready to use. 

Meanwhile, heat the remaining oil in a large nonstick pan over medium heat. Combine the eggs, the cheese, a few dashes of the hot sauce and a pinch of salt and whisk until smooth. When the oil shimmers, add the egg mixture and cook, stirring occasionally, until set, about 3 more minutes. Remove from heat.

To assemble a burrito, place a tortilla on a flat surface then spoon one quarter of eggs, one quarter of the potato hash, one quarter of avocado, one quarter of the crushed tortilas, and one quarter of the salsa on the lower third of each tortilla, leaving about a 1 to 2-inch border. Fold the sides of the tortilla in. Then, pressing firmly down to hold the folds in place, roll the entire tortilla horizontally up from the bottom to the top. Turn the burrito so that the seam faces down and repeat rolling the remaining burritos. Wipe out pan you cooked the potatoes in, return it to the stove and toast the burritos over medium heat until the tortilla is golden brown. Serve with salsa passed on the side.