Burrito with Potatoes and Cheddar | Hearty Breakfast

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 tablespoon 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 through. Distribute the mixture evenly in the center of the tortillas.

In a small bowl, whisk the eggs with salt and pepper. Add another tablespoon of oil to the pan, reduce the heat, and pour in the egg mixture. Let it set for 3–4 minutes, stirring constantly. Distribute the finished scrambled eggs over the potato-ham mixture. Sprinkle the chopped iceberg lettuce and grated cheddar over it.