Tex-Mex Breakfast Burrito

Ingredients

• 4 large flour tortillas, 10 inch
• 6 slices thick-cut bacon
• 1 lb russet potatoes, peeled and cut into 1/2-inch dice
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 8 large eggs
• 2 tablespoons whole milk
• 1 tablespoon unsalted butter
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup salsa roja, for serving

Before you cook

• Peel the potatoes and cut them into 1/2-inch dice.
• Cut the bacon crosswise into 1/2-inch pieces.
• Crack the eggs into a bowl, add the milk and a pinch of salt, and beat until no streaks of white remain.
• Shred the cheddar.

Steps

1. Set a large cast iron skillet over medium heat and add the bacon pieces.
2. Cook the bacon for 8 minutes, stirring now and then, until browned and crisp.
3. Lift the bacon out with a slotted spoon onto a paper towel and leave the fat in the pan.
4. Add the vegetable oil to the bacon fat and turn the heat to medium-high.
5. Add the diced potatoes in one layer and let them sit undisturbed for 5 minutes so they brown.
6. Sprinkle on the salt, pepper and smoked paprika, then stir and cook 10 minutes more until the potatoes are tender and crusty at the edges.
7. Scrape the potatoes onto a plate and wipe the skillet clean.
8. Lower the heat to medium-low and melt the butter in the skillet.
9. Pour in the beaten eggs and stir slowly with a rubber spatula for about 3 minutes, until they set in soft curds.
10. Warm the tortillas one at a time in a dry pan for 20 seconds a side until pliable.
11. Lay a quarter of the potatoes down the center of each tortilla, then top with eggs, bacon and cheddar.
12. Fold the sides in over the filling and roll the burrito up tight.
13. Return each burrito to the hot skillet seam side down and press for 1 minute a side until golden.
14. Cut each burrito in half on a slant and serve with salsa roja.