Sausage Breakfast Burrito

Ingredients

• 10 1/2 ozpotatoes, diced small
• 2 tbspvegetable oil
• 8 3/4 ozpork breakfast sausage, casings removed
• 1/2onion, finely diced
• 1red bell pepper, diced
• 6eggs, beaten
• 3 1/2 ozcheddar cheese, grated
• 4large flour tortillas, the burrito size, about 10 inches
• 3 1/2 ozsalsa
• 1/2 tspsea salt
• 1/4 tspblack pepper

Method

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat and add the diced potatoes with half the salt. Leave them alone for three minutes before stirring, then cook for another eight or so until browned at the edges and cooked through. Lift them out onto a plate.

2. 2

   In the same pan, break up the sausage and cook it over medium-high heat until it is well browned in patches, about five minutes. Add the onion and the bell pepper and cook for another four minutes until softened.

3. 3

   Turn the heat down to low. Pour in the beaten eggs with the rest of the salt and the black pepper and stir slowly with a spatula, pulling the set egg into the middle. Take the pan off the heat while there is still a visible sheen of raw egg — it will keep cooking.

4. 4

   Warm the tortillas one at a time in a dry pan for about twenty seconds a side, until soft and flexible. A cold tortilla splits the moment you roll it.

5. 5

   Lay a line of potato down the middle of each tortilla, then the egg and sausage, then the grated cheddar and a spoonful of salsa. Keep the filling well short of the edges.

6. 6

   Fold the two short sides in, then roll from the edge nearest you, tucking as you go so it stays tight. Sit each one seam side down in the hot pan for thirty seconds to seal, and eat it hot.