Breakfast Burrito

Instructions

1. Step 1

   Dice the potatoes and onion, keeping the potato pieces evenly sized.

   Ingredients used: 100.0 gr Onion, 400.0 gr Potato

   Cookware: Chef Knife, cutting board

2. Step 2

   Set the skillet over medium heat. Add the breakfast sausage and cook, breaking it into crumbles, until browned and its center reaches 71°C; transfer it to a plate.

   Timer: 7 min (fixed)

   Ingredients used: 240.0 gr Sausage

   Cookware: large nonstick skillet, plate, spatula

3. Step 3

   Add 1 tbsp (15 ml) vegetable oil to the skillet, followed by the diced potatoes and onion. Season with ½ tsp (3 gr) salt and ½ tsp (1 gr) black pepper, cover, and cook over medium heat, stirring once halfway through.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Fine Salt, 15.0 ml Vegetable Oil

   Cookware: large nonstick skillet, skillet lid, spatula

4. Step 4

   Remove the lid and continue cooking over medium heat until the potatoes are tender and lightly browned. Transfer the vegetables to the plate with the sausage.

   Timer: 5 min (fixed)

   Cookware: large nonstick skillet, plate, spatula

5. Step 5

   Whisk the eggs with the remaining ¼ tsp (2 gr) salt and ½ tsp (1 gr) black pepper until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 2.0 gr Fine Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Add the remaining 1 tbsp (15 ml) vegetable oil to the skillet over medium heat. Pour in the egg mixture and cook, folding gently with the spatula, until softly set.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large nonstick skillet, spatula

7. Step 7

   Return the cooked sausage and vegetables to the skillet. Fold them into the eggs over medium heat until the filling is hot, then transfer it to the plate.

   Timer: 2 min (fixed)

   Cookware: large nonstick skillet, plate, spatula

8. Step 8

   Wipe the skillet clean and warm the flour tortillas one at a time over medium heat until flexible, about 20 seconds per side.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: large nonstick skillet, plate, spatula

9. Step 9

   Arrange the tortillas on the cutting board. Divide the filling among their centers, then top with the cheddar cheese and salsa.

   Ingredients used: 100.0 gr Cheddar Cheese, 120.0 gr Salsa

   Cookware: cutting board

10. Step 10

    Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Serve promptly.

    Cookware: cutting board