Serves 1
Directions
- 1Slice the red capsicum and white onion.
- 2Dice the large chorizo sausages.
- 3Add a drizzle of oil to a large cast-iron pan.
- 4Place the cooked half potatoes into the pan and press firmly with a spatula to crush and flatten them.
- 5Season the potatoes with salt and oil.
- 6Cook the potatoes for 5-6 minutes until golden brown before flipping and cooking for a further 2-3 minutes.
- 7Remove the potatoes from the pan and set them aside.
- 8In the same pan, add the diced chorizo and sauté for 1-2 minutes.
- 9Add the sliced red capsicum and sliced white onions to the pan.
- 10Season the mixture with ground cumin, salt, and pepper.
- 11Cook for 5-6 minutes until the peppers and onions have softened and the chorizo has some color.
- 12Remove the cooked chorizo and vegetables from the pan and set them aside.
- 13Crack eggs into a bowl.
- 14Add milk and a pinch of salt to the eggs.
- 15Whisk the egg mixture well.
- 16Scramble the eggs in a pan with a small knob of butter.
- 17To assemble, lay a flour tortilla down.
- 18Add a couple of spoons of scrambled egg onto the tortilla.
- 19Add the cooked potatoes on top of the egg.
- 20Add the onion and pepper mixture and bacon.
- 21Finally, add some grated cheese.
- 22Roll the burrito tightly.
- 23Toast the whole burrito in a pan on all sides until golden.
- 24Cut the burrito in half to serve.
Ingredients
- 1 red capsicum (bell pepper)
- 1 white onion
- 2 large chorizo sausages
- 8 slices crispy bacon
- 4 potatoes
- 1 tsp cumin
- salt
- pepper
- 8 eggs
- 50 ml milk
- 4 large flour tortillas
- 180 g grated cheese
- oil
- butter
Equipment
knifepanspatulabowlplate
Tips
- Serve the burrito with some salsa or your favourite hot sauce.
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