Potato and Egg Breakfast Burrito

Instructions

1. Prepare the potatoes
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside. Season with salt, pepper, cumin, and smoked paprika.
2. Cook the vegetables
   Add onions and bell peppers to the skillet with potatoes. Cook for 3-4 minutes until softened, then add garlic and cook for another 30 seconds until fragrant. Transfer the potato mixture to a plate and keep warm.
3. Scramble the eggs
   In the same skillet, add the remaining tablespoon of oil over medium heat. Pour in beaten eggs and cook, gently stirring, until they're just set but still moist, about 2-3 minutes. Season with salt and pepper to taste.
4. Combine filling ingredients
   Gently fold the potato mixture back into the skillet with the scrambled eggs. Add half of the cheese and the chopped cilantro, stirring to combine. Remove from heat.
5. Warm the tortillas
   Warm the flour tortillas in a dry skillet for about 10-15 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds until pliable.
6. Assemble the burritos
   Lay out each warmed tortilla and place a quarter of the filling in the center. Sprinkle with remaining cheese and add sliced avocado if using. Fold in the sides of the tortilla, then roll from the bottom up to create a tight burrito.
7. Toast the burritos (optional)
   For an extra crispy exterior, return the assembled burritos seam-side down to a dry skillet over medium heat. Cook for 1-2 minutes per side until golden and crisp.
8. Serve
   Cut the burritos in half diagonally and serve immediately with salsa or hot sauce on the side. For meal prep, wrap tightly in foil and refrigerate for up to 3 days, or freeze for up to 1 month.