Friday, November 26, 2010
Breakfast Burrito with Sofrito and Cumin Potatoes
Sofrito Recipe: Saute a little bit each of these vegetables with olive oil in a saute pan over medium heat: Minced garlic, fine diced celery, chopped green bell pepper, chopped onion, sliced green onion and chopped jalapeno. Cook the vegetables till they become tender but not brown.
Add some diced fresh tomato, some tomato puree, a little splash of water, sea salt, black pepper, a few pinches of cayenne pepper, a few pinches cumin and a little bit of paprika. Simmer and reduce the sauce till a medium thin sofrito sauce is formed.
Cumin Potatoes Recipe: Cut some Yukon Gold potato, Purple Peru Potato and Yukon Bliss potatoes into fourths, like wedges. Toss with a little olive oil, black pepper, sea salt, minced garlic and cumin. Place the potato mixture on a baking pan and oven roast the potatoes in a 400 degree oven till they are fully cooked and lightly browned.
Breakfast Burrito: Saute a little bit each diced green bell pepper, sliced onions and chopped jalapeno with unsalted butter in a non stick saute pan over medium heat. Add sea salt and black pepper. Cook till the onions look clear.
Add 3 whisked eggs and lightly scramble. (Do not brown the eggs or cook them too dry)
Lay a large flour tortilla on the counter. Sprinkle a good amount of grated cheddar cheese and grated jack cheese on the tortilla. Set the cooked egg mix across the center of the tortilla and roll the tortilla into a burrito shape with both ends tucked.
Place the burrito on an oiled baking pan and bake in a 400 degree oven till the tortilla is lightly toasted.
Set the burrito on a cutting board and slice in half with a bias cut. Place the burrito halves on a plate. Set the potatoes on the plate. Spoon the sofrito sauce over and around the burrito halves. Sprinkle sliced fresh jalapeno peppers and sliced green onion over the sauce.
This is a great breakfast burrito! There is no sausage in it to muddy the flavors either. The sofrito sauce is so mild and pleasant! The cumin assorted potato wedges compliment the plate. We always baked our burritos till the tortilla was lightly toasted years ago. I don't like restaurants that just plop food on a cold tortilla and send it out to the customer unfinished. This is one burrito you just eat with a fork instead of with your fingers. This is a great breakfast to start a weekend with! Yum! ... Shawna