Breakfast burritos are serious business in our household. Growing up in Arizona, these eggy, spicy, bacon-y roll-ups were a staple. Then Thomas took them to the next level when he and some friends at work started Club Rito. Every Friday, someone would bring burritos for the group, and they’d grade them on a number of criteria: Are the eggs perfectly scrambled? Is the bacon evenly distributed? Are all the ingredients in an ideal ratio? So I can tell you with almost scientific certainty that this recipe makes perfect breakfast burritos.
Reprinted from What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018. —Food52
Perfect Roasted Potatoes + Pico de Gallo
(1.8 to 2.3 kg) Yukon Gold potatoes, cut into 1/2-inch (12-mm) cubes (about 4 or 5 large potatoes)
2 1/2 teaspoons
freshly cracked black pepper
1 1/2 pounds
680 g) ripe tomatoes, cut into ¼- to ½-inch (6- to 12-mm) dice
large white onion, finely diced (about ¾ cup/95 g)
to 2 jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa
To make the pico de gallo, In a large bowl combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Gently toss to combine. Season with salt to taste.
To make the potatoes, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the potatoes onto the prepared baking sheet. Toss the potatoes with the oil, paprika, garlic salt, kosher salt, and pepper until the seasonings are evenly combined.
Transfer the baking sheet to the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with tongs. Put the baking sheet back in the oven and bake for an additional 20 minutes. Remove the baking sheet, give the potatoes a final toss, place them back in the oven, and roast until they are golden and crispy, 10 to 15 minutes more. Remove from the oven, adjust the salt if needed, and serve.
Cook the bacon in a large cast-iron skillet over medium-high to a plate to cool, then crumble into small pieces.
Crack the eggs into a bowl and whisk until smooth.
In a large skillet, melt the butter over medium heat. Add the eggs and softly scramble them. Season with salt and pepper.
Warm each tortilla over an open flame to make them as pliable as possible. Alternatively, if you have an electric stove, warm the tortillas in a microwave in 30-second bursts until warmed through. To assemble, lay the tortillas on a clean, flat surface. Divide the cooked eggs equally over each tortilla in a line, followed by the bacon, cheese, pico de gallo, roasted potatoes, and sliced avocado (it’s important that everything is evenly distributed so when you roll them up you get all the flavors in each bite).
Fold the ends of the tortillas in and roll the burritos up. Serve immediately with the salsa alongside.