50+ Friends Club Cookbook -- Eggs and Cheese -- Breakfast Burrito

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Breakfast Burrito

From the Kitchen of: H@ppy - Carol Mahnke
Source: Chef and Staff at World Wide Recipes

4	med	Potatoes, cut into 1/2 in. (1 cm) dice
1	tbsp (15 ml)	Vegetable oil
1/4	C (60 ml)	Chopped red bell pepper
1/2	C (125 ml)	Thinly sliced scallions (green onions, spring onions)
6		Eggs
2	tbsp (30 ml)	Water
1 to 2	tsp (5 to 10 ml)	Tabasco or other hot pepper sauce, or to taste
1 1/2	C (375 ml)	Shredded Cheddar cheese, Montery jack cheese, or combination of the two
		Salt and freshly ground black pepper to taste
4	10-inch (25 cm)	Flour tortillas (burrito size)

Boil the potatoes in enough water to cover for about 10 minutes, until just tender. Drain. Heat the vegetable oil in a large skillet over high heat and add the potatoes and bell pepper. Cook for about 5 minutes, stirring occasionally. Add the scallions and cook an additional 2 minutes.
In a bowl beat the eggs and water and add the hot sauce and cheese. Add this mixture to the potatoes and cook, stirring frequently, about 5 minutes, until the eggs are set.
Meanwhile, wrap the tortillas in aluminum foil and heat in a 350 F (180C) oven for 10 minutes, or in a plastic bag in the microwave for about 30 seconds.
Divide the potato and egg mixture evenly between the flour tortillas and wrap burrito style.
Makes 4 servings.