Breakfast burrito

Directions

1. In a large cast-iron pan, add a drizzle of oil, then place the cooked half potatoes and press firmly with a spatula to crush and flatten. Cook for 5-6 minutes until golden brown before flipping and cooking for a further 2-3 minutes. Remove and set aside.

2. While the potatoes are cooking, cook your bacon until it's nice and crispy. Once cooked, set aside.
3. In the same pan, add the diced chorizo and sauté for 1-2 minutes before adding the sliced red capsicum, sliced white onions, and seasoning with salt, pepper, and ground cumin. Cook for 5-6 minutes until the peppers and onions have softened and the chorizo has some colour.
4. Place your eggs in a bowl along with the milk and a pinch of salt. Whisk well, then scramble in a pan with a small knob of butter.
5. To assemble, lay a flour tortilla down and add a couple of spoons of scrambled egg, then the onion and pepper mixture, and finally some grated cheese. Roll tightly before toasting the whole burrito in a pan on all sides until golden.
6. Serve the burrito with some salsa or your favourite hot sauce.