Saturday, July 12, 2003

rubber chef

i make a mean breakfast burrito.

i like cooking, but since i'm usually cooking for one, that rules out almost everything in my martha stweart cookbook. so i'm a pro at ramen, grilled cheese, mac and cheese, and turkey sandwiches. but i did develop the perfect breakfast burrito recipe, which i will now share with all two of you who will read this. ;-)

2 eggs
2 medium yukon gold potatos
sliced white mushrooms
onion (i've used all kinds, but prefer sweet Maui's)
smoked gouda cheese
green onions
sausage (i use 2 morningstar farms veggie sausage patties).
tortillas ( trader joe's' handmade flour are the best)
olive oil
season salt

peel and cube potatos. (the smaller they are cut, the faster they cook.)

cut 1 or 2 thick slices of onion (depending on how much onion you like). chop it up into small pieces. also chop up the sliced mushrooms, as many as you want.

grate gouda cheese until you have a small handful. cut green onions, you'll also want a small handful. set the cheese and green onions aside in a bowl.

toss potatos, onion and mushrooms in a pan with some olive oil. cook over medium high heat, stirring occasionally so you don't burn it. season with season salt to taste. cook until brown, then set the pan aside .

while you are cooking the potato/onion/mushroom mix, scramble the eggs in a bowl. add about half of the cheese and green onions. save the rest.

in a new pan, scramble the eggs. i use a rubber spatula to make sure that the eggs are in crumbly small pieces. (does that make any sense?) cook until done (runny eggs in a breakfast burrito are nasty!) add to potato mix, set pan on low heat.

microwave veggie sausage, chop unto small pieces. (real meat sausage is ok too!) add chopped sausage to mix.

season to taste, sprinkle remaining cheese on top.

wrap in warm flour tortillas, and chow down!

this recipe makes about 3 medium size burritos, 2 for dinner and one for breakfast the next morning. yum!

if anyone tries this recipe, let me know how it turns out!


jere said...

mushrooms are icky.
replace the gouda with mild jack and the sausage with some of the great non-oily-fatty chorizo you can buy at either shopper's corner (on soquel) or Hernandez Market II (on laurel).
unless you're a vegitarian, in which case don't do that.