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Base for a breakfast burrito or taco Recipe

American · Main course · 25 min total

A versatile, flavorful scrambled egg and potato base that works perfectly in breakfast burritos or tacos. Customize with your favorite toppings.

Ingredients

• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 6 large eggs
• 2 tablespoons milk or water
• 1/4 cup shredded cheddar cheese (optional)
• 4 large flour tortillas or 8 taco shells

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat. Add diced potatoes, salt, pepper, chili powder, and cumin. Cook, stirring occasionally, until potatoes are golden brown and tender, about 10-12 minutes.
2. In a bowl, whisk together eggs and milk until frothy. Reduce heat to medium-low and pour eggs over the potatoes. Let set for 30 seconds, then gently scramble with a spatula until eggs are just cooked but still moist, about 2-3 minutes.
3. If using cheese, sprinkle over the top and let melt slightly. Remove from heat.
4. Warm tortillas or taco shells according to package directions. Divide the egg-potato mixture among them. Serve immediately with desired toppings like salsa, avocado, sour cream, or hot sauce.

Tips

• For extra flavor, add cooked bacon or chorizo with the potatoes.
• Leftover base can be refrigerated for up to 2 days; reheat in a skillet.
• To make it vegetarian, omit meat; to make it vegan, use tofu scramble and omit cheese.

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