In 2002 thru 2005, Fabgrandpa and I lived in south Texas, about eight miles from the border with Mexico. We were managers of a 1188 space RV resort for two and a half years. We loved living down there, and really fell in love with the food of that region. One of the best things was the breakfast burritos. You could get them at just about any convenience store on any corner. They had every combination of breakfast ingredients you could think of, from plain egg, egg and cheese, egg and potato, egg and sausage, and on and on!
I haven’t had a breakfast burrito in years, mostly because I had not be able to find a gluten free flour tortilla that was good: tasty and flexible enough to roll into a burrito. Then I found the Goodbye Gluten Flour Tortillas. I am telling you, these things are delish! I have only found them at ONE grocery store, and it is 45 miles away. Every time I go to that town, I stock up on them so I won’t run out.
Here is how to make your yummy breakfast burritos:
1 cup diced potatoes
2 tablespoons butter or margarine
4 gluten free flour tortillas
Put the diced potatoes in a bowl with a couple of tablespoons of water. Cover with plastic wrap or lid. Microwave for 3 minutes on high. Melt the butter in a 10″ non-stick skillet. Add potatoes and sautee for 3-4 minutes. Beat the eggs together in a bowl, then add to skillet. Scramble the eggs with the potatoes until cooked to your taste. Pour into a bowl, set aside.
Put the skillet on medium heat, and rub a stick of butter around to add just a bit to the pan. Put one tortilla in the pan, and move it around with your fingers until it is too hot to touch. Turn the tortilla over and use a wooden spoon to move the tortilla around again on that side for about 20 seconds. Take the heated tortilla out of the skillet, and put it on a plate.
Add 1/4 of the potato-egg mixture in the center of the tortilla. Add salt and pepper to taste. Start rolling up the burrito by folding up one side of the tortilla:
Starting on the side closest to you, roll the tortilla tightly over the filling. The top will be left open.
Repeat these steps with the remaining tortillas. These are so easy, quick, and delicious you’ll want to make them several times a week.