2 large potatoes (baked, cooled and grated on cheese grater)
1 tablespoon butter
4 large farm eggs
1 cup green chile (roasted, peeled and chopped. Hatch autumn roast works well)
½ cup Monterey Jack cheese, grated
½ cup mild Cheddar, grated
Salt and pepper
2 twelve-inch flour tortillas (thick style)
In a large well-seasoned cast iron pan place the butter and cook until bubbly and slightly brown. Add the grated potato and season heavily with salt and pepper. Keep the pan over medium heat until the potatoes start to brown.
Cover cooking potatoes with eggs and cheese. Once a crust has started to form on bottom of potatoes, begin to gently stir in other ingredients. You want a combination of slightly crispy potato with creamy cheese and eggs. It’s important not to overcook the mixture or it will become dry, but you want enough browning to give texture.
While the potato and egg mixture is cooking, place the tortillas on a hot griddle or in a large pan. Cook for 20 to 30 seconds on each side. Place the tortilla on a flat surface such as a cutting board. Lay half of the egg mixture vertically across the middle of tortilla, leaving a 2-inch margin on the right and left sides. Grasp the bottom edge of the tortilla and bring it over and down across the filling. Use your index fingers to maintain pressure on the upper tortilla while bringing the side of the tortilla toward the middle. Finally, use your thumbs to roll the burrito into its final shape. Makes 2.
Optional – To make it a smothered burrito, like in the photo, you will need another 2 cups of diced green chiles, 2 cups of red chile sauce and 1 cup of cheese. Place the burrito on a heatproof plate and smother each side of the burrito with 1 of the chiles. Top with grated cheese and bake at 400° F for 5 minutes to melt cheese.