Everyone likes breakfast.
Everyone likes burritos.
Therefore, everyone loves breakfast burritos.
Whether it is the portability or great flavor, breakfast burritos are always a favorite. A breakfast burrito can have an unlimited combination of ingredients, but I think it is important to always include both eggs and potatoes. This recipe gives the potatoes a spectacular sweet and spicy flavor thanks to our Pastamore Sriracha Mango with White Balsamic Vinegar. Start your day of right by treating your taste buds right.
Ingredients: makes 2 burritos
2 - homestyle flour tortillas
3 - eggs
1 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
1 - medium potato
1 cup - baby spinach
1/4 - white onion
1/4 tsp - red pepper flakes
1/4 tsp - garlic powder
As needed - cooking spray
To taste - salt and black pepper
1. Rinse potato and cut into 1/4-1/2" cubes. Remove skin from onion and slice 1/4 of the onion into 1/4" wide pieces. Heat large non-stick pan on the stove over medium heat. Coat with cooking spray and add potatoes, onion, red pepper flakes, garlic powder, and salt and pepper.
2. Cook until potatoes are tender and browned. If potatoes are browning too quickly the heat can be reduced, a cover can be added to the pan, or 1/4 cup of water can be added to the pan (just keep an eye on the potatoes so they aren't raw and burnt). Once potatoes are cooked add 1 Tbsp of Pastamore Sriracha Mango with White Balsamic Vinegar. Cook for 1 minute and adjust seasoning with salt and black pepper. Remove eggs from pan and return pan to heat.
3. Crack eggs into pan and scramble with spatula. Cook for 2 minutes and add baby spinach. Cook until eggs are cooked, and then season to taste with salt and black pepper.
4. Warm tortillas.
5. Plate tortilla and add 1/2 of potatoes and 1/2 of eggs. Wrap up tortilla and serve