Burrito with Potatoes and Cheddar

Peel and finely grate the potato. Finely grate the cheddar as well. Cut the chicken ham into small cubes and finely chop the iceberg lettuce.

Prepare two plates and place one tortilla on each. Heat 1 tbsp of oil in a large pan over medium heat. Add the grated potato and diced ham and fry for approx. 4–5 minutes until the potato is cooked. Distribute the mixture evenly in the center of the tortillas.

In a small bowl, whisk the eggs with salt and pepper. Add the remaining tbsp of oil to the pan, reduce the heat, and pour in the egg mixture. Stir constantly for 3–4 minutes until creamy scrambled eggs form. Distribute the finished scrambled eggs over the potato-ham mixture. Sprinkle with iceberg lettuce and grated cheddar.