International dishesSavory CakesMexicoAbout 15 minutes
This egg burrito is a quick breakfast, the whole thing done in about 15 minutes. The tricky moment is judging when to lay the tortilla onto the egg.
When the surface of the egg is almost set, lay the tortilla straight onto it and press gently with a spatula so it sticks, hold for about 30 seconds, then flip it over to warm the tortilla. The onion, tomato and chorizo are fried separately until fragrant and set aside in a bowl.
This batch weighs about 282g, at roughly 178 calories per 100g.
Method
Heat a large pan and spray a thin film of oil, add 1/4 finely chopped onion and 1/2 large diced tomato and fry until soft, then add 20g of diced chorizo and fry until fragrant, and tip everything into a bowl.
Crack 2 eggs into a small bowl, season with 1 teaspoon of paprika, 1 teaspoon of minced garlic and a little salt and pepper to taste, and beat well.
Using the same pan, pour in the egg mixture in a thin layer. As the egg starts to set, scatter 25g of grated cheese evenly over it, and once the surface is almost set, lay the tortilla straight onto the egg and press gently with a spatula so it sticks.
Hold for about 30 seconds, then flip it so the tortilla sits on the base of the pan and warms through. Slide it onto a plate egg side up, spread the fried chorizo filling over it, roll it up tightly into a cylinder and eat straight away.
Tips
Chorizo is sold in the imported food aisle.
Without chorizo, use a well seasoned smoked sausage and add a little more paprika.
Lay the tortilla on when the egg is almost set, as too early and the egg sticks to the pan.
Roll it while still hot, since a cooled tortilla cracks.
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