Step by step

Method

4 steps

1. 1

   Dice 2 medium russet potatoes small (about ½-inch). Heat 1 tablespoon oil in a large skillet over medium. Cook potatoes with ½ small diced onion, ½ teaspoon chili powder, and ½ teaspoon kosher salt, stirring now and then, 10–12 minutes until browned and tender inside — poke with a fork.

2. 2

   Whisk 6 eggs with ¼ cup milk. Push potatoes to one side of the pan, add the remaining 1 tablespoon oil, and scramble the eggs over medium until softly set, 2–3 minutes. Fold the eggs into the potatoes so you get one cohesive filling — don't cook the eggs hard and dry.

3. 3

   Warm 4 large flour tortillas. Layer each with warm pinto or black beans (about ¼ cup), egg-potato mix, shredded cheddar or Oaxaca, salsa, and cilantro.

4. 4

   Fold in the sides, roll tightly, and toast seam-side down in the skillet 1–2 minutes until golden and sealed. Flip briefly if you want both sides toasted. You want a hearty breakfast burrito with soft eggs and crispy potato bits — not watery eggs or a cold, underfilled wrap.