Green chile breakfast burrito

Cook it at home: Green chile smothered breakfast burritos

Make a pot of pork green chile the day before (see Vail's recipe), then this is a 45-minute ski-morning breakfast.

Pans and tools

• Sheet pan
• Nonstick pan

You’ll need

• 1 lb (450 g) Yukon Gold potatoes, in 1/2-inch dice
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 8 oz (225 g) bacon or Mexican chorizo
• 8 large eggs, beaten with a pinch of salt
• 1 tbsp butter
• 4 large (10-inch) flour tortillas, warmed
• 1 cup (100 g) grated cheddar or Monterey Jack
• 3 cups (720 ml) pork green chile, hot
• Sour cream and sliced scallions, to serve

Steps

1. Heat the oven to 400°F (200°C). Toss the potatoes with oil and salt on a sheet pan and roast 25 minutes, turning once, until crisp.
2. Meanwhile cook the bacon until crisp and crumble it, or brown the chorizo, breaking it up.
3. Melt the butter in a nonstick pan over medium-low heat and cook the eggs slowly, stirring, until just set.
4. Lay out the tortillas. Divide the eggs, potatoes, meat and half the cheese among them and roll up tightly, tucking in the ends.
5. Set each burrito on a warm plate, ladle over the hot green chile and scatter with the remaining cheese. Top with sour cream and scallions.

Contains: ['Eggs', 'Dairy', 'Gluten (tortillas, flour in the chile)'].

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