nana's egg and potato burritos

Jill says • When we were kids, whether we were going on a school field trip or a long car ride, our nana never let us leave the house without taking something with us. She would get up extra early to make homemade tortillas. She wrapped each burrito in foil, marking the ones with green chili by twisting the tin foil in a special way. This is a tradition our family carries on today. If we are going on a road trip or an early morning car ride, someone (usually Mom) hands us a brown paper bag filled with these delicious egg and potato burritos.

serves 4-6
1 tablespoon olive oil
½ medium onion, sliced thin
1 large russet or 2 medium white rose potatoes, peeled and julienned
8 large eggs, beaten
2 jalapeno chilies roasted, peeled and chopped (optional)
salt and pepper
6 medium sized flour tortillas, slightly warmed

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper and sauté until soft and barely brown. Don’t over-stir or they will turn mushy.
  2. Add onions and sauté 2-3 minutes more, until onions are soft.
  3. Add beaten eggs and jalapeno (if using). Cook until eggs are just done.
  4. Divide mixture evenly among tortillas.

Roll them up, wrap them in foil and enjoy!