Wolfed down the burritos? No, they practically inhaled them without chewing. The greatest compliment I received from Sean was, "You could put that burrito truck guy down in Blanding out of business selling these!" Whereas Roy than added, "Man, you should try one of her Smoked Sausage Burritos!" See, that's what I love about having these two men as my guinea pigs, they will tell you that way it is without the sugar coating. The first time I made them, I forgot the cheese and they pointed that out immediately at the first bite. The second time I added the cheese, and all was perfect in the world...food wise.
Enough talk, lets eat! Oh, the list of ingredients; yes, that is for one burrito. Who in the world would make a skinny burrito!?!
1 - 10 inch flour tortilla6 strips crispy bacon
2 Tbsp butter, divided
1 cup shredded potatoes
1/4 cup diced onion
2 Tbsp diced red bell pepper
1/4 tsp salt
1/4 tsp ground black pepper
2 large eggs, beaten
1/4 shredded sharp Cheddar cheese
Lay the bacon across the center of the tortilla, but leave 2-3 inches open space from the edges of the tortilla.
Melt one tablespoon of butter, medium-high heat, in a 10 inch skillet. Add the potatoes, onion, bell pepper, salt and ground black pepper; mix, press down to spread out evenly and cook one side for 2 minutes. Flip the mixture over and cook other side for another minute.
Add the beaten eggs and cheese; mix and cook until eggs become firmer and cheese is thoroughly melted.
Spread the potato/egg mixture over the bacon and do not let it go to the edges.
Fold up the long sides of the tortilla over the ingredients; fold up the ends and secure with toothpicks until ready for the skillet.
Add the remaining tablespoon of butter to the skillet, melt over medium-high heat. Remove toothpicks and lay tortilla "packet" seam side down into the skillet; cook for 1-2 minutes, until browned and seams are sealed. Flip burrito over and cook for 1-2 minutes, until browned. Remove to plate, cut in half or eat two handed style.
Makes one burrito.