Add diced potato and diced onion in a single layer. Let cook undisturbed 4–5 minutes until bottoms are golden, then stir or toss to turn pieces. Continue cooking 8–10 minutes, stirring occasionally, until potatoes are fork-tender and crisped.

Season with paprika, salt, and black pepper in the last 2 minutes of cooking. Remove from heat and keep warm while you prepare the rest of the burrito.

Spanish rice & black beans

If using canned black beans, drain and rinse. Combine the cooked Spanish rice and black beans in a small saucepan or microwave-safe bowl.

Heat gently over medium-low heat (or microwave 30–45 seconds) with cumin, chili powder, and 1/4 tsp salt, stirring to combine and warm through. Fold in chopped cilantro if using. Keep warm.

Burrito filling

Crack the two eggs into a bowl, add the milk, 1 tsp salt and 1/4 tsp pepper. Whisk until blended and slightly frothy.

Heat a small nonstick skillet over medium heat and add the butter. When butter is foamy, pour in the egg mixture.

Let eggs set briefly at the edges, then gently stir with a silicone spatula, folding from the edges toward the center. Cook until softly set but still moist, about 2–3 minutes. Remove from heat slightly before fully firming as residual heat will finish them.

On a warm tortilla, layer the warmed Spanish rice and black beans in the center (about 3/4 cup rice/beans mixture). Top with the scrambled eggs and then sprinkle the shredded mozzarella over the eggs so it melts from the residual heat.

Fold the sides of the tortilla over the filling, then roll tightly from one end to form the burrito. If desired, return seam-side down to the skillet over low heat for 30–60 seconds to seal and lightly toast; then remove and keep warm.

Salsa & plating

Spoon the salsa into a small ramekin. Add the lime wedge on the side. Place the burrito on the plate with the side of breakfast potatoes.

Garnish with a dollop of sour cream or crema and extra cilantro if desired. Serve immediately.