Breakfast Burritos with Green Chiles


  • 1 1/3 pounds (4 medium) potatoes, cut into1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 3 tablespoons chopped red bell pepper (optional)
  • 3 roasted green chiles, skins and seeds removed, chopped, or 1 (7 ounce) can diced green chiles
  • 1/2 cup sliced scallions
  • 6 eggs
  • 2 tablespoons water
  • 1 1/2 to 2 teaspoons hot pepper sauce
  • 1 1/4 cups shredded Cheddar cheese
  • Salt and pepper, to taste
  • 4 (10-inch) flour tortillas


  1. Place potatoes in microwave-safe bowl. Cover with plastic wrap, venting one corner. Cook on HIGH for 7 minutes or until potatoes are just tender.
  2. In large nonstick skillet over high heat, heat oil. Add potatoes and bell pepper. Cook 5 minutes, tossing occasionally.
  3. Mix in chiles and onions; cook and toss 2 minutes.
  4. In bowl, beat eggs, water and hot sauce; mix into potatoes, then mix in cheese.
  5. Cook and toss until eggs are set, about 5 minutes.
  6. Season with salt and pepper.
  7. In plastic bag, heat tortillas in microwave on HIGH for about 30 seconds.
  8. Top each tortilla with potato mixture, dividing equally.
  9. Roll up burrito-style to enclose filling completely.
  10. Serve accompanied with prepared salsa and sour cream, if desired.

Yield: 4 servings