Egg & Cheese Breakfast Burrito

• Eggs(8)
• Cheddar cheese(120 g)
• Tortilla(4)
• Potato(2)
• Bell pepper(1)
• Onion(1)
• Avocado(1)optional
• Salsa(8 tbsp)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Potato}, {Bell pepper}, and {Onion}. Crack the {Eggs} into a bowl, season with half the {Salt} and half the {Black pepper}, then whisk. Grate the {Cheddar cheese} and slice the {Avocado} if using.

   ~10 min

2. 2

   Heat the {Olive oil} in a large skillet over medium-high heat. Add the {Potato}, {Onion}, {Bell pepper}, {Paprika}, {Cumin}, remaining {Salt}, and remaining {Black pepper}. Cook, stirring often, until the potatoes are tender and the vegetables are golden at the edges.

   ~10 min

3. 3

   Push the vegetables to one side of the skillet and melt the {Butter} in the open space. Pour in the {Eggs} and gently scramble until softly set, then fold through the vegetables. Scatter in the {Cheddar cheese} and let it melt into the egg mixture.

   ~5 min

4. 4

   Warm the {Tortilla} in a dry pan or microwave until pliable. Divide the egg mixture between the tortillas, top each with {Salsa} and {Avocado}, then roll into burritos.

   ~3 min

5. 5

   Serve the burritos straight away while the filling is hot and the cheese is still soft.

   ~0 min