...but with spicy Chorizo, crispy Sweet Potato & warm stringy Red Leicester.
As you'll know from the rest of the blog, I love handheld food, particularly burritos. But after a deep dive into the interweb, most of the breakfast burrito recipes I could find sounded closer in their filling ingredients to an all-day breakfast bap you'd find laid rightfully on its own on the shelf of a Wild Bean Cafe.
So I've done some brain storming around different textures and flavours and this is where I am, and I must say, I'm happy. It's essentially a take on two of my favourite things to form a Saturday morning treat that's also a bloody brilliant energy provider.
Los ingredios...(full list at the bottom for you to screen grab or copy and paste)
Turn your oven to 200 degs. De-spout' your tomatoes (see above).
Loosely chop then peel your red onions, and sling your garlic all into an oven tray with the whole tomatoes.
Roast in the oven for about 20 minutes to half an hour.
Meanwhile, get your pepper and use your thumb around the stork to push it through, basically pushing it in to the middle. Once it's all broken through, pull it back out again, hopefully bringing a fair bit of the stork and seeds with it. Don't worry if this isn't done perfectly.
After 10 minutes of the tomatoes etc cooking, open the oven and throw in the pepper and a whole chilli.
You have plenty of buffer around these times so it's one of the few times you'll tend to get away with forgetting about something in the oven.
Cube your potatoes and par-boil them for 5 minutes. Drain and leave to steam in a colander or sieve for a few minutes. Then, bung in a frying pan that's been pre-heated with a tablespoon of olive or vegetable oil in. Fry until brown, tossing fairly regularly.
Once your veg is looking suitably roasted and dishevelled, it's good to go on the next step.
So usually this mix would go in a Spanish Omelette in chopped form, but I've decided to blend it to get a lovely deep, spicy and fruity sauce. Slide it all into a blender and whizz until liquidized.
Finely slice some Chorizo (half of a typically sized ring) and fry gently on a low heat until brown. I tend to spoon away some of the fat once it's cooked, just to ease up the fat intake. Scramble your eggs and add to the pan, continuing to fry low and slow. This ensures your eggs don't get rubbery.
Warm through the tortillas and begin layering up - sauce, then egg & chorizo, sweet potatoes then some grated red leicester.
Fold up your burrito by pulling the tortilla from back to front over the horizontally lined mix, then pulling it back gently to tighten the mix. Then fold in the two sides and roll over (good diagram also here http://bit.ly/1Ax193l).
Bung in a clean, dry frying pan on a lowish heat and fry until brown on each side.
Slice down the middle and serve with a really simple Guacamole (mush up two avocados with the juice of a lime & season well with salt and pepper).
Ingredients :: Serves 4 people
4 Flour Tortillas
1 Chorizo Ring
6 medium sized Tomatoes
2 Avocados
2 Sweet Potatoes
1 Lime
1 Pepper (pref Orange or Yellow for colour)
6 Free Range Eggs
Half a hunk of Red Leicester or similar cheese (Cheddar works)
1 Red Onion
