Recipe: breakfast burritos
Tal Maes wrote recipes for Elle Eten for years, which were compiled in their Hitparade cookbook. How about these amazing breakfast burritos, for example? Anyone who had a heavy night will be back on their feet in no time with these guys.
Have a Tex-Mex-style breakfast with these generously filled tortillas, served with the fresh and spicy salsa pico de gallo. Late risers can also serve them as a kickstarter for the afternoon or evening.
How to make the breakfast burritos
- For the pico de gallo, cut the tomatoes into wedges and remove the seeds.
- Cut the flesh into tiny cubes.
- In a bowl, mix the diced tomatoes with the onion, jalapeño pepper and coriander.
- Season with lime juice and a little salt.
- Heat the oil in a large frying pan and fry the diced potatoes, tossing regularly, for about 8 minutes or until almost tender.
- Add the onion and bell pepper and fry, tossing regularly, for about 5 minutes, until the potatoes are completely tender.
- Add some salt and pepper.
- Pour the eggs over the vegetables in the pan. Don’t start stirring vigorously right away; let the egg set slightly over medium heat first, then gently fold from the outside in with a spatula. Let a little more set each time before folding the mixture again.
- It is ready when the egg has set but is still creamy.
- Stir in the coriander and season with salt and pepper.
- Heat the tortillas according to the instructions on the package.
- Spoon some of the pico de gallo into the center of each tortilla and top with the scrambled egg mixture, diced avocado and some feta.
- Roll the tortillas up tightly and cut them in half diagonally.
- Serve with hot sauce.
Tips
You can take these burritos in any direction. For example, replace the potato with canned black beans or kidney beans. Or, at the very end, add a generous handful of sliced fresh spinach, diced cooked ham, smoked chicken or fried bacon pieces to the scrambled egg mixture. It is also delicious to stir in some grated mature cheese (in which case you can leave out the feta).
Don’t feel like spending half an hour in the kitchen in the morning? Prepare the pico de gallo and the fried potato mixture (without the eggs) the night before. Just before breakfast, heat the potato mixture in a frying pan with a little olive oil, add the eggs and follow the rest of the recipe.
Title: Elle Eten Hitparade
Author: Tal Maes
Publisher: Carrera Culinair
Price: €19,99
