Ingredients:

  • 2 medium Russet potatoes (about 350g / 12 oz), peeled and diced into ½-inch cubes
  • 2 tablespoons neutral oil (vegetable or canola)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 150g (about 5 oz) smoked sausage (Chorizo or Kielbasa), casing removed and roughly chopped
  • 6 large eggs
  • 2 tablespoons whole milk or heavy cream
  • 1 cup (about 100g) sharp cheddar cheese, freshly grated
  • ½ small yellow onion, finely diced
  • ½ small green bell pepper, finely diced
  • 1 tablespoon unsalted butter
  • 4 large (10-12 inch) flour tortillas
  • ½ cup fresh Salsa Verde
  • Fresh coriander (cilantro), lime wedges (optional garnish)

Instructions:

  1. Prepare the Potatoes: Boil diced potatoes in salted water until just tender (about 8 minutes). Drain thoroughly.
  2. Heat 2 tablespoons of oil in a medium skillet over medium-high heat. Add drained potatoes, season with smoked paprika, garlic powder, salt, and pepper, and pan-fry until crispy and golden brown on all sides (about 10–12 minutes). Set aside and keep warm.
  3. Cook the Sausage & Veg: In the same skillet, add the chopped sausage and cook over medium heat until browned. Add diced onion and pepper; sauté until softened (about 3 minutes). Remove mixture and set aside with the potatoes.
  4. Scramble the Eggs: In a bowl, whisk eggs with milk, salt, and pepper until just combined. Melt the butter in a large non-stick frying pan over medium-low heat. Pour in eggs.
  5. Cook eggs slowly, gently pushing the cooked edges toward the centre with a spatula, until just set but still slightly moist. Fold in the grated cheese until melted. Immediately remove from heat.
  6. Warm the Tortillas: Warm tortillas one by one directly over a low gas flame for a few seconds per side, or wrapped in a damp paper towel in the microwave until steaming hot and pliable.
  7. Assemble the Burrito: Lay a warm tortilla flat. Layer ingredients down the centre: a spoonful of scrambled eggs, followed by a portion of the potato/sausage mix, topped with a dollop of Salsa Verde.
  8. Roll and Seal: Fold the two sides (left and right) of the tortilla inward over the filling. Tightly roll the bottom edge up and over the filling, pressing snugly. Continue rolling upwards until sealed shut. Place the rolled burrito seam-side down back into the warm, dry pan for 30 seconds to crisp the seam shut.
  9. Serve: Cut in half diagonally, if desired, and serve immediately with extra salsa and lime.