Burritos de Papa con Huevo (Potato and Egg Burritos)
A simple northern Mexican breakfast of golden potato cubes and soft scrambled egg wrapped in a flour tortilla with salsa.
Made with Salsa roja (cooked red salsa) and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato cubes in salted water for 6 minutes until barely tender, then drain and dry well.
6 min - 2
Heat the oil in a large non stick frying pan over a medium high heat. Fry the potatoes for 8 minutes, turning now and then, until golden.
8 min - 3
Add the onion and jalapeno and cook for 3 minutes until soft.
3 min - 4
Beat the eggs with a pinch of salt. Push the potatoes to one side, pour the eggs into the gap and scramble gently for 2 minutes, then fold everything together. Take off the heat.
2 min - 5
Warm your homemade flour tortillas (see the base recipe) in a dry pan for 15 seconds a side.
- 6
Fill each tortilla with the potato and egg, spoon over your ready made salsa roja (see the base recipe) and scatter with coriander. Fold in the sides and roll up.
Tips
- Dry the boiled potatoes well so they brown instead of steaming.
- Keep the pan hot but the eggs gentle. Creamy small curds are better than rubbery eggs.
- Add a spoonful of refried beans inside for a heartier burrito.
- For a hotter burrito, use serrano chillies in place of the jalapeno.
Storing and freezing
Keep any leftover filling in the fridge for up to 2 days and reheat until steaming hot all the way through. Assembled burritos can be wrapped and frozen for up to 2 months.
Questions
Is this burrito dairy free?
Yes. The potato, egg, oil, salsa and flour tortillas contain no dairy. Check the label of any shop bought tortillas if you use those instead of the base recipe.
Can I make it without egg?
Yes. Use the potatoes with a tin of drained black beans or a block of crumbled firm tofu fried with a pinch of turmeric for a vegan version.
Is this a traditional breakfast?
Yes. Potato and egg is a classic home style filling in northern Mexico, usually eaten in a flour tortilla with a spoonful of red or green salsa.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.