Breakfast Burritos

The concept of ‘Breakfast All Day’ finally gets some attention in the Netherlands as well. And rightly so! I mean, what’s wrong with eating fried eggs with bacon and potatoes for dinner? Or having burritos for breakfast? When it comes to breakfast I’ve never been ‘the coffee with a croissant type’. It leaves me unsatisfied and simply doesn’t give me enough energy. I need more substance and spiciness to kick off the day. That’s why I fell in love with Breakfast Burritos while living in the US.

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However, if burritos on an empty stomach scare you off, you can eat it as lunch or dinner instead. Breakfast All Day, remember! I prefer to make vegetarian burritos with potatoes or beans and a spicy pico de gallo, but add bacon, sausage, or shredded chicken if you like. This recipe was also featured in one of the latest issues of Elle Eten (Elle Food), a Dutch culinary magazine I’m contributing to.

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Serves 4-6
Action time: 30 minutes

2 tbsp olive oil
12-14 oz/ 350-400 g waxy potatoes, scrubbed and diced
1 onion, minced
1 red pepper, seeds removed and diced
8 eggs, lightly beaten
a handful cilantro, chopped
whole wheat flour tortillas 4-6 (medium size)
1-2 ripe avocado’s, diced
a piece of feta or cotija cheese, crumbled
hot sauce to serve

For the pico de gallo:
3-4 ripe tomatoes, seeds removed and diced
1/2 red onion, minced
1 fresh jalapeño, finely chopped (seeds removed if you prefer it less hot)
a handful cilantro, chopped
juice of 1/2 lime

1. First make the pico de gallo by mixing all the ingredients in a bowl. Season with salt and pepper and set aside.

2. Heat the oil in a large skillet and cook the diced potatoes about 8 minutes until they are almost done, stirring frequently. Add the onion, pepper, some salt and pepper and cook for about 5 minutes or until the potatoes are tender.

3. Reduce the heat to low, pour over the eggs and slowly stir to scramble. You want fluffy scrambled eggs, so don’t stir too vigorously and don’t cook the eggs too long. Add cilantro and remove the pan from the heat.

4. Put the tortillas on a flat surface (you can preheat the tortillas, if you like, but I never do it), and divide the egg mixture over. Top with the pico de gallo, some avocado, and cheese. Roll up the tortillas and serve with hot sauce.

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