Bacon & Cheddar Burrito Recipe

Prep potatoes and onion

Peel (optional) and finely dice potatoes into 1/4-inch cubes until you have about 2 cups. Finely dice half a yellow onion. Pat the potatoes dry with a paper towel to remove excess moisture.

Heat a large skillet over medium-high heat. Add 1.5 tbs vegetable oil. When shimmering, add the diced potatoes in a single layer and let them cook undisturbed for 3–4 minutes to brown. Stir and continue to cook, stirring occasionally, about 8–10 minutes total, until tender and golden.

Add the diced onion to the skillet when the potatoes are about halfway done. Season potatoes and onions with 0.75 tsp kosher salt and 0.5 tsp smoked paprika. Continue cooking until onions are softened and potatoes are cooked through. Transfer the potato mixture to a bowl and keep warm.

While potatoes cook, lay 6 bacon strips in a cold skillet and cook over medium heat until crisp, turning occasionally, 8–10 minutes. Transfer to a paper towel–lined plate. When cool enough, chop into 1/2-inch pieces.

Reserve 1 tbs of bacon fat in the skillet (drain excess) to add flavor to eggs if desired. If you prefer no bacon fat, wipe skillet and use butter for eggs.

Crack 6 large eggs into a bowl. Add 3 tbs milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until fully blended and slightly frothy.

Heat a clean nonstick skillet over medium heat and add 1 tbs unsalted butter (or 1 tbs reserved bacon fat). Pour the egg mixture into the skillet. Let sit briefly, then gently push set edges toward the center with a spatula, tilting pan to allow runny egg to fill the gaps. Cook to soft-scrambled consistency, about 3–4 minutes. Remove from heat.

Fold the scrambled eggs into the warm potato mixture and stir in the chopped bacon and 1 cup shredded cheddar until cheese begins to melt. Keep mixture warm.

Dice the tomato into small cubes, removing excess seeds if you prefer less moisture. Toss the tomato with 2 tbs chopped cilantro (if using) and squeeze half a lime over it. Season lightly with a pinch of salt.

If your chipotle mayo is store-bought, give it a stir. If making quick chipotle mayo: mix 1/2 cup mayonnaise with 1–2 tbs adobo sauce from canned chipotles (or 1 small minced chipotle) to taste.

Warm 4 large flour tortillas in a dry skillet or in a microwave for 15–20 seconds so they are pliable.

Lay a warm tortilla flat. Spread about 1.5 tbs chipotle mayo down the center. Spoon about 1/4 of the egg, potato, bacon and cheddar mixture (about 1 to 1 1/4 cups) onto each tortilla. Top with a quarter of the tomato-cilantro mixture.

Fold burrito: fold the short ends over the filling, then fold one long side over and roll tightly. Seal edge with a little mayo or softened butter as needed.

Heat a clean skillet over medium. Add 1/4 tbs of butter (from the 1 tbs for toasting divided between 4). Place seam-side down and toast for 1–2 minutes until golden and sealed, then flip and toast the other side 1–2 minutes.

Slice each burrito in half on the diagonal and serve immediately. Offer extra chipotle mayo on the side.