Scrambled Egg Burritos With Potatoes and Chipolte Peppers
Nutrition
Calories: 238 kcalCarbohydrates: 32 gProtein: 16 gFat: 16 gSaturated Fat: 10 gCholesterol: 212 mgSodium: 392 mgFiber: 9 gSugar: 9 gVitamin A: 52.7 IUCalcium: 82 mgIron: 10 mg
Ingredients
- 1/2 lb red potatoes cut into 1/2-inch dice
- 6 each corn tortillas 6-7 inches in diameter
- 4 whole large eggs
- 1/2 tsp salt
- ½ med white onion chopped
- 1 tbsp olive oil
- 1 whole Garlic clove minced
- 2 each chipotle chili peppers minced, plus 1 tsp of the adobo sauce from the can
- 2 cups shredded lettuce
- 1 cup Fresh Tomato Salsa as accompaniment
Instructions
- Preheat the oven to 350°F. In a medium saucepan of boiling water, cook the potatoes until tender but not falling apart, 6 to 8 minutes. Drain the potatoes in a colander and rinse under cold running water to cool them. Leave the potatoes in the colander to drain.
- Wrap the tortillas in aluminum foil and warm them in the oven 10 to 15 minutes.
- Meanwhile, beat the eggs with the salt and 1 tbsp water until just mixed. Set aside.
- In a large nonstick skillet, cook the onion in the olive oil over medium high heat until soft, 3 to 4 minutes. Add the garlic and cook until soft and fragrant, 1 to 2 minutes. Add the diced potatoes, reduce the heat to medium and cook, stirring frequently, until the potatoes are golden, 8 to 10 minutes. Add the minced chipotles and sauce and stir to mix well.
- Add the beaten eggs to the skillet and lightly fold them together with the pepper mixture. Cook, stirring, until the eggs are just set, about 3 minutes To serve, fill each of the warm tortillas with one-fourth of the cooked egg mixture, roll the tortilla around the filling and top with 1/4 cup shredded lettuce and 1 tbsp salsa.