I usually make about two dozen of these. They freeze really well. They cook best if you let them defrost either at room temp or at a low temp in the oven. I don’t peel the potatoes because the vitamins are in the skin. I slice them real thin (like for chips) then cut the slices in halves or quarters. (putting a recipe together is hard for me because I almost never measure stuff)
1 large red onion, chopped
about 2 or 3 bell peppers (use different colors), chopped
Chopped green chilis (about a 7 ounce can – I used half a jar of 505 Flame Roasted Green Chilis)
4 or 5 chopped tomatillos
shredded cheese (I use a Mexican blend)
dozen eggs, beaten
two dozen large tortillas
Fry the potatoes in olive oil, then set aside. Put about a tablespoon of olive oil in a frying pan and set on medium high heat. Stir fry the onions and peppers just until tender. Add the tomatillos and chilis and cook down the liquid. Reduce the heat a little. Push the peppers and onions to the side and pour in the eggs. Add about a tablespoon of butter. Scramble the eggs then add in the peppers and stir it all together. If you want to add cooked meat, (bacon or sausage), add it now. Add spices (Adobo from Goya (or season salt), garlic powder, chili powder, pepper). Turn off the heat. Add enough shredded cheese to cover the eggs. Cover the pot and let sit.
Now, the tortillas. I like mine fried in olive oil. I will use the oil that I cooked the potatoes in (you can also fry the entire burrito and make breakfast chimis). If you don’t like them fried, just warm them in the oven. Add about 1/4 cup of the egg mixture and roll them up. Wrap them individually in aluminum foil (this way they go directly into the oven in the foil) then again in freezer paper (to prevent freezer burn) and pop them into a ziplock back and toss them in the freezer. I take these to the farmer’s market and they are a hit. I just defrost them in the refrigerator overnight, warm them in the oven and then pop them into a warmed crockpot.