Breakfast Burrito

Method

1. 1Cook the potatoes first, in a large cast-iron or non-stick skillet. Heat the oil over medium-high heat. If using frozen hash browns, spread them in a single layer and press flat; do not stir for 3 to 4 minutes, until the underside is golden and crispy, then flip and cook 2 to 3 minutes more. If using raw diced waxy potatoes, cover the skillet and cook over medium heat for 12 to 15 minutes, stirring every few minutes, until fork-tender inside and browned in spots — raw potatoes take much longer to cook through than frozen, pre-cooked hash browns. Season with the salt, black pepper, and smoked paprika. Transfer to a plate. Crispy potatoes are not optional here — they provide the textural contrast that makes a breakfast burrito worth eating.
2. 2Brown the sausage and peppers. Add the sausage to the same skillet over medium heat. Break it up with a spoon and cook until browned and cooked through, about 5 minutes. Add the diced pepper and spring onions and cook 2 more minutes until slightly softened. Do not drain the fat from the sausage — you will scramble the eggs in it. Transfer the sausage mixture to the plate with the potatoes.
3. 3Scramble the eggs in the sausage fat. With the skillet still on medium-low heat, whisk the eggs with a pinch of salt and pour them into the remaining fat. Stir gently with a spatula, moving from the edges toward the center, forming large, soft curds. Remove from heat when the eggs still look slightly underdone — they will finish cooking from residual heat and continue to cook inside the burrito. Overcooked, dry eggs are the most common burrito problem and are difficult to roll without cracking.
4. 4Warm the tortillas and assemble. Heat each tortilla directly over a gas flame or in a dry pan for 20 to 30 seconds per side until pliable and lightly charred in spots. A cold, stiff tortilla cracks when rolled. Place each warmed tortilla flat and sprinkle a handful of cheese directly onto the tortilla first — it melts into a barrier that keeps the tortilla from turning soggy. Spoon a quarter of the potato-sausage mixture on top, across the lower third, leaving a 4 cm border at the bottom and sides. Add a quarter of the eggs, then, right in the center where the drier layers protect it from both sides, a tablespoon of salsa (chunky, not thin — thin salsa runs and soaks the tortilla) and avocado if using. Do not overfill: you should be able to see a strip of tortilla around the filling.
5. 5Roll tightly and toast seam-side down. Fold the two sides of the tortilla in over the filling. Then fold the bottom edge up and over the filling, pulling it tight and tucking it under as you roll forward. The seal comes from tension, not moisture. Place the burrito seam-side down in a dry skillet over medium heat and press gently with a spatula for 30 to 60 seconds until the tortilla is lightly golden and sealed. Flip and repeat. Serve immediately or wrap in foil. The toasted exterior prevents unravelling and adds a slight crunch that a raw-wrapped burrito lacks.