Breakfast Burrito

Cut the potatoes (400 g) into small cubes about 1–1.5 cm on each side. Heat 1 tbsp oil in a large skillet over medium-high heat, add the potatoes in a single layer, season with salt and pepper to taste, and cook for 10–12 minutes, stirring occasionally, until golden and crisp. Transfer the potatoes to a plate.

In the same skillet, heat another 1 tbsp oil and cook the sausage (or sliced bacon) for 5–7 minutes, breaking it into pieces with a spatula, until nicely browned. Drain off any excess fat and add the meat to the potatoes.

In a bowl, whisk 6 eggs with a pinch of salt and pepper. Pour the eggs into the same skillet over low heat and stir slowly with a spatula for 2–3 minutes, until they begin to set but are still a bit soft.

While the eggs are still slightly runny, return the potatoes and sausage (bacon) to the skillet and gently fold everything together for another minute, until the eggs are fully cooked.

Warm the tortillas for 15–20 seconds on each side in a dry skillet or over an open flame, so they become soft and won't crack when folded.

Spoon a quarter of the filling onto the center of each of the 4 tortillas, sprinkle with shredded cheddar cheese (30 g per serving) and top with salsa (30 g per serving).

Fold in the sides of the tortilla toward the center, then roll it up tightly from the bottom into a compact roll, seam side down.

If desired, sear the burritos seam side down in a dry, hot skillet for 1–2 minutes on each side until lightly golden and crisp, sealing the seam. Serve hot, cut in half diagonally.