When it’s beet harvest on the farm, Molly loves making the farmers field lunches to fill them up during the long working days. This hearty, melty, meaty burrito, stuffed with crispy tots, is the ideal handheld situation to be scarfed on a tractor, and pro-tip: the farmers even can warm these up in aluminum foil on the engines.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 burritos |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 burritos |
Ingredients
- 12 ounces (340 grams) potato tots
- Extra-virgin olive oil, for drizzling
- 8 ounces (226 grams) fresh chorizo, removed from casings
- 1/2 medium yellow onion, finely chopped
- 8 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups (226 grams) shredded low-moisture mozzarella, divided
- Four 10-inch flour tortillas
- Sriracha, for drizzling
- Ranch dressing, for serving
- Tomatillo salsa, for serving
Instructions
- Place an oven rack in the upper third position. Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Add the potato tots to the prepared pan and spread out in a single layer. Bake in the oven for 30 minutes until extra crispy.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chorizo. Using a wooden spoon break the chorizo into crumbles and cook for 4 to 5 minutes until no longer pink. Add the onion and cook until tender, 5 to 6 minutes. Remove the chorizo-onion mixture to a bowl. Wipe the skillet clean.
- Beat the eggs, salt and several grinds of pepper in a large, spouted measuring cup.
- Return the skillet to medium heat and add a drizzle of olive oil. Scatter in a quarter of the chorizo mixture. Pour a quarter of the egg mixture into the pan and swirl around to coat the bottom of the pan. Sprinkle with a quarter of the shredded mozzarella (1/2 cup). Press a tortilla on top and let cook until the egg is just set, about 2 minutes. Brush oil all over the tortilla. Flip and cook for a few minutes until golden and crisp. Slide the tortilla onto a clean work surface. Add a quarter of the potato tots down the center. Drizzle with sriracha. Roll the tortilla from the bottom up into a sealed cylindrical shape.
- Repeat with the remaining chorizo mixture, eggs, cheese and tortillas.
- To serve, cut in half and serve with ranch dressing and tomatillo salsa.
- The burritos are best eaten as soon as they are made but will keep for a day wrapped in aluminum foil in the refrigerator. Reheat in a 350-degree F oven, still wrapped in foil, until heated through.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 777 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 454 mg |
| Sodium | 1301 mg |
| Serving Size | 1 of 4 servings |
| Calories | 777 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 454 mg |
| Sodium | 1301 mg |
Reviews
Incredible! We make these all the time. I use whatever breakfast meat I have in hand. We like to add fresh chives and sour cream. I make a bunch and they freeze well. My son is a swimmer and this is his go to breakfast before he drives off to his 5 am practice.
Oh WOW! This was surprisingly delicious! Will make it at least once a month! Thanks Molly!
We made a vegetarian version and simply left out the chorizo – it was delicious! Great flavors and we loved the crispy tots and tortilla. Such a creative take on a classic breakfast dish.
I made this today right after seeing it on tv. I used maple sausage rather than chorizo, added chopped green pepper and the most incredible sauce…Howard’s sweet red pepper relish (not hot at all). Boy…did it add flavor! My recipe made 6 – 8″ tortillas that are a combination of flour and corn. What a hardy meal! I topped mine with Mexican table cream. I find that’s a little sweeter than sour cream. My husband raved about them all morning. 4 went into the freezer for some of those hurry up mornings when nothing sounds good.