Manny's Breakfast Burrito Recipe

Prepare potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced Yukon gold potatoes in a single layer. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Cook, stirring occasionally, until potatoes are golden brown and tender, about 10–12 minutes. Reduce heat if they brown too quickly. Transfer potatoes to a plate and keep warm.

Caramelize onions

Wipe the skillet if needed and add 1/2 tablespoon unsalted butter over medium-low heat. Add the thinly sliced yellow onion with a pinch of salt. Cook slowly, stirring every few minutes, until onions are deeply golden and caramelized, about 12–18 minutes. If they dry out, add a teaspoon of water to deglaze. Remove and set aside with potatoes.

Warm and crisp pastrami

Return the skillet to medium heat and add the remaining 1/2 tablespoon butter. Add the pastrami slices (or vegetarian alternative) and warm for 1–2 minutes per side until slightly crisped at the edges. Remove and roughly chop or tear into bite-size pieces. Keep warm with potatoes and onions.

Roast/heat peppers (if using fresh)

If using fresh bell pepper, char and roast over a gas flame or under a broiler until skin is blistered, then place in a bowl covered with plastic wrap for 5 minutes; peel and slice. If using jarred roasted peppers, simply drain and slice into strips. Set aside.

Scramble eggs

Crack the 4 large eggs into a bowl, add 2 tablespoons whole milk, remaining 1/2 teaspoon kosher salt (adjust to taste), and remaining 1/2 teaspoon black pepper. Whisk until combined and slightly frothy. Heat a clean nonstick skillet over medium-low and add a light coating of butter or oil. Pour in the eggs and, using a spatula, gently push eggs from the edges to the center, forming soft curds. Cook to just-set, slightly underdone, about 3–4 minutes. Remove from heat (eggs will continue to cook).

Assemble burritos

Warm the flour tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable. Lay one tortilla flat. Divide half of the scrambled eggs onto the lower third of the tortilla. Top eggs with half the roasted peppers, half the caramelized onions, half the browned potatoes, and half the chopped pastrami. Lay 1 slice (or the equivalent torn pieces) of American cheese over the filling so it will melt. Add slices of half the avocado and sprinkle with 1 tablespoon chopped cilantro if using. Repeat assembly for the second tortilla.

Fold and finish

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on a medium skillet over medium heat. Lightly press and toast for 1–2 minutes per side until the tortilla is golden and cheese is melted. Repeat with the second burrito.

Serve

Slice burritos in half if desired. Serve immediately with salsa verde on the side and lime wedges for squeezing. Offer extra avocado, cilantro, and hot sauce as desired.