Breakfast Burrito

Ingredients

• 6 rashers of streaky bacon
• 250 g potatoes, cut into 1 cm dice
• 1 1/2 tsp smoked paprika
• 4 eggs, beaten
• 20 g butter
• 80 g cheddar, grated
• 2 large tortilla wraps
• 1/2 tin of black beans, drained and warmed
• hot sauce, to taste
• a small handful of coriander

Method

1. Render the bacon

   Fry the bacon in a dry pan until crisp, then lift it out and leave the fat behind. That fat is the cooking medium for everything that follows.

2. Fry the potato

   Cook the diced potato in the bacon fat over a medium heat, undisturbed at first so it takes colour, then stir in the paprika near the end. Cut small enough, it cooks through without any parboiling.

   12 min

3. Softly scramble

   Melt the butter in a second pan on a low heat and stir the eggs slowly until barely set. Pull them while they still look underdone — they carry on cooking inside the rolled burrito.

   3 min

4. Fill

   Warm the tortillas, then lay cheese down first so it melts against the hot filling, and pile on egg, potato, beans, bacon, hot sauce and coriander. Keep the filling in a fat line off-centre, well clear of the edges.

5. Roll and sear

   Fold the sides in, roll tightly, and toast seam-side down in the pan until sealed and golden.

   2 min