Entree
4 burritos
20 minutes
10 minutes
Chef Tom Fraker
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)
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.
I like to serve my burritos with Melissa's Hatch Salsa!
