It's getting pretty ridiculous: I'm way too frequent a flyer at the coffee shop near my house. And, no, it's not for the coffee. I mean, the coffee is totally fine but it's all about the Breakfast Burrito for me. I never knew I could like a Breakfast Burrito sooo much until I tried the Smoky Breakfast Burrito at Cofax Coffee. So, I decided to try and make it at home, and I came up with this Smoky Vegetarian Breakfast Burrito recipe.
4largeflour or whole wheat tortillas(burrito size tortillas at least 8-inches in diameter), heated in the microwave or oven
Chile de árbol salsaor your favorite salsa, for serving
Instructions
Cook The Potatoes: 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 small dice.
Cook The Chiles And Peppers: Meanwhile, 2 tablespoons 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.
Cook The Eggs: Meanwhile, heat the remaining 2 tablespoons of 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, occasionally stirring, until set, about 3 more minutes. Remove from heat.
Assemble The Breakfast Burrito: Place a large flour tortilla on a flat surface then spoon one-quarter of eggs, one-quarter of the potato hash, one-quarter of an avocado, one-quarter of the crushed tortilla chips, 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 inward over the filling, 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 the 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.