Chorizo Breakfast Burrito

Ingredients

• 2 large tortilla wraps
• 1 potato (diced (approx 300g))
• 1 large pepper (diced)
• 150 g chorizo (sliced)
• 4 eggs
• 1 tbsp milk
• 1/2 tsp chilli powder
• 1/4 tsp sea salt
• pinch black pepper
• 1/2 tbsp vegetable oil
• 60 g grated cheese

Instructions

1. 1

   Cut 300g potato into cubes keeping the skin on. Put in a pan of boiling salted water for 5 - 10 minutes or until just soft

2. 2

   Meanwhile in a frying pan, heat ½ tbsp vegetable oil and add 1 pepper, diced. Cook for approximately 5 minutes on a medium high heat

3. 3

   Drain the cooked potatoes and add them to the peppers. Cook for 10 minutes until they are slightly crispy

4. 4

   Cut 150g chorizo into slices and add to the pan and cook for 5 minutes until golden and crisp

5. 5

   Mix 4 eggs in a bowl with 1 tbsp milk, ½ tsp chilli powder, ¼ tsp salt and pinch pepper

6. 6

   Turn the pan down to a low heat and add the eggs. Keep stirring until the eggs cook which should be around one minute. Turn the heat off straight after the eggs are no longer liquid

7. 7

   Lay a tortilla wrap on a board and then add one quarter of the 60g cheese to the centre

8. 8

   Add some of the filling making sure you keep it in the centre

9. 9

   Add more cheese on top

10. 10

    Fold the left and right side of the tortilla in, then fold the bottom over the filling and tuck in. Roll until the seam is on the bottom

11. 11

    An optional way of sealing the burrito is to place it seam side down in a pan over a medium heat for a minute or so. This also helps melt the cheese more