Soyrizo Egg and Potato Burritos
By Chef Tom Fraker



Ingredients


1 pound Baby Dutch Yellow™ Potatoes quartered and roasted
1 package Soyrizo
8 Eggs beaten
1 tablespoon Butter
4 large Flour Tortillas (7-8 inch round)

Directions

Cook soyrizo according to the package directions. In another sauté pan, melt the butter and scramble the eggs.

Mix the eggs, soyrizo and potatoes together. Place equal parts on each tortilla and roll up to form burritos. Serve hot.

Note:

I like to serve my burritos with Melissa's Salsa Casera.