Bacon, Egg and Potato Breakfast Burritos

What you need

• 4 large flour tortillas, 25-30 cm (10-12 in)
• 8 slices bacon
• 350 g (12 oz) potatoes, peeled and cut into 1 cm dice
• 1 tbsp vegetable oil
• 8 eggs
• 100 g (1 cup) cheddar, grated
• 120 ml (1/2 cup) tomato salsa
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Lay the bacon in a cold large frying pan, set it over medium heat and cook, turning a few times, until crisp, 8-10 min.

2. 2

   Drain the bacon on paper towels and chop it. Pour off all but about 1 tbsp of the fat.

3. 3

   Add the oil and potatoes to the pan, season with salt and cook over medium heat, stirring every few minutes, until golden and tender, 12-15 min. Move them to a plate.

4. 4

   Beat the eggs with a pinch of salt and some pepper.

5. 5

   Turn the heat to medium-low, pour the eggs into the pan and push them around slowly until they form soft, just-set curds, 2-3 min.

6. 6

   Warm the tortillas one at a time in a dry pan, 20-30 seconds per side, so they fold without cracking.

7. 7

   Spoon the eggs down the middle of each tortilla, then add the potatoes, bacon, cheddar and salsa.

8. 8

   Fold the two sides over the filling and roll each tortilla up tightly from the bottom.

9. 9

   Set the burritos seam side down in a dry pan over medium heat and toast until golden, 1-2 min per side. Serve hot.

Imported from cookingpanda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.