Breakfast burrito recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 321 calories / serving
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Start your day the Mexican way with this tempting breakfast burrito. A great way to use up leftover potatoes from the night before. 

To make the salsa, cut the tomato quarters into thin strips, then dice. Put in a bowl, pour over the lime juice and add half the red onion and the coriander. Season with salt and pepper and set aside. 

Heat half the butter and a pinch of salt in a non-stick frying pan, then fry the potato slices until crisp and golden on each side. Remove from the pan and set aside. 

In a bowl, beat the eggs with 1 tablespoon of sour cream and some salt and pepper. Heat the rest of the butter in the pan. Add the eggs and gently scramble. When almost set, stir in the remaining onion, diced green pepper, most of the cheese and the pastrami. Stir and remove from the heat.

Warm the wraps for a few seconds in the microwave. Into each one, spoon  half the egg, half the potatoes and half the remaining grated cheese. Roll up to seal and serve with the salsa, jalapenos and an extra dollop of sour cream, if liked. 

TWIST: To make a veggie alternative, replace the pastrami with 1 sliced roasted red pepper from a jar.

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  • Ingredients

  • 1 tbsp butter
  • pinch of salt
  • 2-3 leftover boiled potatoes, sliced
  • 4 eggs
  • 1 tbsp soured cream, plus extra to serve
  • 1/2 green pepper, diced
  • 50g (2oz) Cheddar cheese, grated
  • 4 slices pastrami, shredded
  • 2 large flour tortilla wraps
  • pickled jalapenos, to serve
  • fresh black pepper
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  • Energy 1346kj 321kcal 16%
  • Fat 15.3g 22%
  • Saturates 6.7g 34%
  • Sugars 4g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 31g Protein 17.4g Fibre 3.2g

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