BREAKFAST BURRITO

INGREDIENTS:

1 Medium onion  finely chopped

1 Medium tomatoe finely chopped 

2 Thai green chilies finely chopped

2 Medium potatoes finely chopped 

4 large eggs

About 1/2 teaspoon salt

About 1/2 teaspoon pepper

3 flour tortillas (10 in.)

2 cups shredded cheddar cheese (1/2 lb.)

1/2 Cup sour cream

1/2 Cup cilantro finely chopped

METHOD

• 1. In a 10- to 12-inch nonstick frying pan over medium-high heat pour 1tsp of oil and saute onions,tomatoes and chilies and potatoes and cover it till potatoes are well cooked.Add salt as per taste.
• 2. In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs.
• 3. Lay flour tortillas flat on a counter. Spoon an equal portion of the potatoes and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with cheese,cilantro and sour cream. To form each burrito, fold the bare 1-inch-wide tortilla edges over filling, then roll snugly from an open edge to enclose. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.
• 4. Take some oil in a pan and set the burritoes on it for few seconds till it turns slight crispy
• 5. Set burritos on plates and ladle about 1/2 cup hot chili con queso salsa on and around each. Season to taste with salt and pepper.