Breakfast Burrito, Pt. 2
I’ve been wanting to retry making a breakfast burrito using the same method I did before (see previous post), but with slightly different ingredients.
This time for my filling, I used bacon, diced white onion, Yukon gold potatoes, and of course, eggs. Cut the bacon into smaller pieces this time, and fried till real crispy. Quartered the potatoes, and parboiled them before throwing into the bacon greased pan with the onions.
Threw a little shredded cheddar on top after bringing all the other ingredients together into a messy omelette, and folded everything into the tortilla. Browned both sides of the folded burrito in the bacon greased pan.
I don’t know if it was using the Yukon gold, using so many of them, or a combination of both that made the burrito TOO potatoey…but the finished product was too potatoey. Still a great burrito. Just, you know, potato forward.
