For last night’s dinner, I decided that I would make burritos. I had large flour tortillas in my freezer from 8/27 Bountiful Baskets. I also had steak leftover from a couple of nights ago, plus the roasted corn salsa I made. I had roasted Poblano peppers on the grill last week that had been in my 8/27 Bountiful Baskets Mexican pack. And, we need to work through the 15 pounds of potatoes we still have.
First, my brother-in-law helped by washing, peeling, and dicing the potatoes, about 2 pounds of russets. I put some olive oil in a large skillet and started cooking half of the potatoes. After cooking for a few minutes, I added some diced onion and the Poblano pepper. I cooked until the potatoes started to soften and brown, then added in the cut pieces of steak. Meanwhile, in a separate skillet, I scrambled 6 eggs. I mixed this all together in a bowl and started the process again to use up the other half of the potatoes. I had to do it in 2 parts because my pans weren’t big enough for all of it at once.
Once the filling was complete, I cleaned the large skillet and added it to medium-low heat. I placed a tortilla in the pan, added some of the filling toward one side of the tortilla, and sprinkled on Mexican blend cheese.
Fold over the side of the tortilla closest to the filling over the filling.
Next, fold over the top and bottom of the tortilla.
Finally, fold the section with the filling over to complete the burrito.
Brown on that side for a few minutes, then flip the burrito over and brown on the other side for a few minutes. Remove from pan and serve. I served mine with roasted corn salsa over it.
Yum! Since I get 3 dozen of the large tortillas in the tortilla pack from Bountiful Baskets, I’m always playing around with fillings for burritos.
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