Calle Ocho Breakfast Wrap Recipe

Preheat and prepare potatoes

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking, about 1 minute.

Add the diced potatoes in an even layer. Season with 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp onion powder and 1/2 tsp black pepper. Cook without stirring for 3–4 minutes to let edges brown.

Stir or toss the potatoes to brown other sides, then reduce heat to medium. Continue to cook, stirring occasionally, until potatoes are tender and golden brown, about 8–10 more minutes. Transfer potatoes to a bowl and keep warm.

Cook bacon (if not pre-cooked)

If your bacon is not already cooked, cook 4 slices in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels and chop into bite-size pieces. If using pre-cooked bacon, skip this step.

Make scrambled eggs

In a medium bowl whisk together 4 large eggs, 2 tablespoons whole milk, 1 tsp salt and 1 tsp freshly ground black pepper until blended and slightly frothy.

Melt 1 tablespoon unsalted butter in a clean nonstick skillet over medium-low heat. Pour in the egg mixture. Let sit undisturbed for about 20–30 seconds until the edges begin to set.

Using a rubber spatula, gently push the eggs from the edges toward the center, forming soft folds. Continue folding and occasionally lifting the pan from the heat for 30–60 seconds until the eggs are just set but still moist—remove from heat (carryover will finish cooking).

Fold in the chopped bacon and 1/2 cup of the shredded American cheese to the scrambled eggs so the cheese starts to melt. Keep warm.

Warm the tortillas for easier rolling: heat each tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 20 seconds.

Place one warmed tortilla on a clean work surface. In the lower third of the tortilla layer half of the roasted potatoes (about 1 cup), then half of the bacon-egg-cheese mixture, and spoon about 1/4 cup salsa over the filling. Sprinkle with 1 tablespoon chopped cilantro.

Fold the left and right sides of the tortilla in toward the center, then roll from the bottom up tightly to form a wrap. Repeat with the second tortilla and remaining fillings.

Optional crisping: Heat 1 teaspoon oil in a skillet over medium heat and place each wrap seam-side down. Cook 1–2 minutes per side until golden and crisp and cheese inside is melted. Transfer to a cutting board.

Slice each wrap in half on a bias. Serve immediately with lime wedges and extra salsa on the side.