If breakfast burritos were a religion, I'd convert. I literally lifted my plate up toward the sky tonight 1/2 way through dinner (so, technically it was a "dinner burrito") and said, "thank you for this perfect food." My husband looked at me a little weired at first--me, with my plate above my head and my eyes closed--but only for a second because really, he felt just as thankful.
I've had breakfast burritos on my mind since this past weekend when my friend told me there are these really nice Mexican ladies who make and serve breakfast burritos at the Capitol where she works. She casually told me that she gets them once in awhile, that they're pretty good, and that they have tater tots in them. Say what? I tried to not act as interested as I really felt and asked 1/2 as many questions about this Capitol burrito than I really wanted to. Tater tots in a breakfast burrito? Brilliant.
Despite not having a single tater tot to my name tonight (or really since the 3rd grade), I still managed to pull off the absolute most glorious breakfast burrito I can imagine. I would not change one tiny thing about it. I want you to listen up and I want you to do exactly what I say. It means a lot to me.
I went with home fries instead of the tater tot route because it's what I had in the house and it turned out to be the best decision I've made all week. A few important home-fry-tips: dice the potatoes pretty small so that they cook fast. Use a cast iron skillet if you have one. Brown your onion first and then remove them from the heat until the potatoes are cooked through---this avoids charring them until they are shriveled up black bits.
Please eat these as soon as you can. And if, if, if, you can somehow swing it, eat this amazing breakfast meal for dinner with a grapefruit/blood orange martini (recipe follows.) It's fresh fruit juice so it tastes like breakfast, but a little vodka never hurt anyone at dinner.
home fries (these had so much flavor it's unbelievable):
2 potatoes, peeled and diced small
2 shallots (or 1/2 an onion) diced
1 Tbl olive oil or butter
salt and pepper
1 chopped green onion
In a cast iron skillet heat up the oil and saute the onion for a few minutes until brown. Transfer to a bowl. Add the potatoes to the skillet and pat them down with a spatula so that they are even in the pan. Don't bother them for a few minutes so that they get nice and brown on one side. Then, stir occasionally until they are tender. Add the onion back in and then fold in chopped green onion. Season with s and p.
To assemble the burrito: warm a tortilla in a skillet and then add all your favorite stuff. Here's what was in mine--scrambled eggs, home fries, cheddar cheese, bacon, and a spoonful of non-fat plain Greek yogurt.
Grapefruit/Blood Orange Martini
juice of 1/2 a grapfruit
juice of 1/2 a blood orange
1 1/2 shots chilled vodka
shake it all in a shaker with ice and pour into a martini glass rimmed with sugar.