I really, really wanted some form of Mexican food this evening. We hadn’t bought anything spectacularly Mexican at the shop this weekend so it was time to improvise a little. I present to you… the potato & egg dinner burrito!

Indeed! I assume this kind of dish would probably be better placed at breakfast time, but hell, it was gooooood. Shall I tell you how to make one? It’s proper simple.

First up, go to the co-op and buy the only tortilla wraps they have which happen to be garlic & corriander. Also remember to pick up sour cream.

The next step, crack some eggs, whisk them with some milk, salt, and pepper and then scramble them nicely. DON’T mix them hard, that’s loserish, be gentle with your eggs. & Don’t whisk them whilst they’re cooking, that leads to bad scrambled eggs of gross burnt bittiness. Set them aside whilst they’re just undercooked, put a lid on the pan and they’ll be cooked to perfection by the time it’s all over.

Dice up some potato, we used our home grown ones, you’ll want a small pan full depending on how many of these things you’re making. Nice. You want them in nice bite sized chunks. Boil these for a few minutes until tender but not squishy, shouldn’t take too long. Whilst they’re doing that, slice up an onion, and a tomato, and make some guacamole & grate some cheese.

Drain your potatoes, add them to a frying pan with the onion & a selection of garlic, chili, cumin & corriander powder. Fry them up realll goood.

While they’re cooking start assembling your burrito. First some egg. Then cheese, them tomato slices, on top of that add some guacamole, and then a good dollop of sour cream. You can either put your jalapeños on now or after your potato.

When your potato is done, nice and coloured with some crispy bits, spoon some on each burrito.

If you’re anything like me then your burrito won’t close, and you’ll make an ass of yourself if you try and eat it with anything other than a knife & fork.

Good times!