Breakfast Burrito

Let's cook

1. 1

   Crisp the potatoes

   Fry the diced potato in the oil over medium-high heat for 12 minutes, turning rarely, until crisp and golden. Season and set aside.

   💡

   Leave them alone between turns. Constant stirring gives soft, pale potato.

2. 2

   Brown the sausage

   Cook the sausage in the same pan, breaking it up, until browned. Remove.

3. 3

   Scramble low and slow

   Melt the butter over low heat, add the beaten eggs, and stir constantly with a spatula, pulling them off the heat every so often. Take them off while still glossy and slightly underdone.

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   Low heat and constant movement gives soft curds. High heat gives rubber.

4. 4

   Warm the tortillas

   Heat each tortilla directly over a flame or in a dry pan for 15 seconds a side until pliable. Cold tortillas crack when rolled.

5. 5

   Fill and roll tight

   Lay the filling in a line slightly below centre, leaving clear margins. Fold in the sides, then roll up firmly, tucking as you go.

6. 6

   Sear the seam

   Place seam-side down in a dry hot pan for 90 seconds a side. This seals it shut and adds a crisp exterior.

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