Sep 03 2026
Restaurants›Cafe Passe›Burrito No. 3 Recipe

Burrito No. 3 Recipe

Inspired by Cafe Passe
Time40m
Serves4

Chorizo, potatoes, eggs, and cheese wrapped in a flour tortilla.

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Ingredients

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Chorizo & Potatoes

Eggs & Cheese

Assembly & Extras

Method

Chorizo & Potatoes

  1. 1

    Prepare potato

    Peel (optional) and dice the russet potato into 1/2-inch cubes so they cook through quickly and evenly. Rinse the diced potato in cold water and pat dry with a towel to remove excess starch.

  2. 2

    Cook chorizo

    Heat a large nonstick or cast-iron skillet over medium heat. Add the chorizo (break up with a spatula) and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving rendered fat in the pan.

  3. 3

    Sauté potatoes and onion

    If there is less than 1 tablespoon fat remaining, add 1 tablespoon vegetable oil to the skillet and heat over medium. Add the diced potatoes in a single layer if possible and let them brown undisturbed for 3–4 minutes. Stir or toss, then add the diced onion. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and golden and onions are softened, about 8–10 minutes more. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

  4. 4

    Combine

    Return the cooked chorizo to the skillet with the potatoes and onions, stir to combine and heat through for 1–2 minutes. Taste and adjust seasoning if needed. Keep warm over very low heat while you prepare the eggs.

Eggs & Cheese

  1. 5

    Whisk eggs

    In a bowl, crack 6 large eggs and add 3 tablespoons whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

  2. 6

    Scramble eggs

    Heat a clean nonstick skillet over medium-low and add 1 tablespoon butter. When butter foams, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds, then gently push the set edges toward the center with a spatula, allowing uncooked egg to flow underneath. Continue folding slowly until eggs are softly set but still creamy, about 3–4 minutes total. Remove from heat just before they are fully firm; the residual heat will finish them.

  3. 7

    Add cheese

    Sprinkle the shredded cheddar evenly over the eggs in the pan and gently fold to melt the cheese into the eggs, about 30 seconds. Transfer to a bowl and keep warm.

Assembly & Finish

  1. 8

    Warm tortillas

    Warm 4 large flour tortillas so they are pliable: either heat briefly in a dry skillet over medium for 20–30 seconds per side, wrap in a clean towel, or microwave covered for 15–20 seconds.

  2. 9

    Assemble burritos

    Lay a warmed tortilla flat. Spoon roughly 1/4 of the chorizo–potato mixture down the center (about 3/4 to 1 cup), top with 1/4 of the cheesy scrambled eggs (about 1/2 cup), and add 2 tablespoons salsa. Sprinkle with a little chopped cilantro if using and a squeeze of lime if desired.

  3. 10

    Fold

    Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a burrito. Place seam side down on the work surface to seal.

  4. 11

    Optional crisping

    For a lightly crisp exterior, place the seam-side-down burrito in a lightly oiled skillet over medium heat and toast for 1–2 minutes per side until golden and sealed.

  5. 12

    Serve

    Slice in half if desired and serve immediately with extra salsa and lime wedges on the side.

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