Breakfast Burrito with Sofrito and Roasted Cumin Potato Medley

Just like always, I never cook a boring breakfast!

   
     Breakfast burritos have been popular in recent years.  I used to offer breakfast burritos as a brunch special du jour in restaurants about ten years ago.  The breakfast burritos that I made were quite appealing, because they were made with fresh ingredients.  Fast food and franchise restaurant breakfast burritos are items that are best avoided, if you seek quality.  Good authentic Mexican food restaurants are a better choice, if you are looking for a good breakfast burrito when dining out.
     This breakfast burrito is made with fresh ingredients.  A freshly made sofrito sauce is much more appealing for breakfast than a canned or bottled sofrito.      
  
     Sofrito Sauce Recipe:
     Heat a sauce pot over medium heat, medium low heat.
     Add 1 splash of olive oil.
     Add 1 clove of minced garlic.
     Add 2 tablespoons of finely diced celery.
     Add 2 tablespoons of chopped green bell pepper.
     Add 2 tablespoons of chopped onion.
     Add 1 sliced green onion.
     Add 1 chopped jalapeno.
     Saute the vegetables, till they become tender, but not browned.
     Add 1 diced tomato.
     Add 1 cup of tomato puree.
     Add 1 splash of water.
     Add sea salt and black pepper.
     Add 2 pinches of cayenne pepper.
     Add 3 pinches cumin.
     Add 3 pinches of paprika.
     Reduce the temperature to medium low/low heat.
     Simmer and reduce the sauce, till it becomes a medium thin tomato sauce consistency.
     Keep the sofrito sauce warm over very low heat.
  
     Roasted Cumin Potato Medley Recipe:
     Cut a medley of Yukon Gold potatoes, purple potatoes and Yukon Bliss potatoes into fourths, like wedges.  (One large handful is a good portion.)
     Place the potato wedges into a mixing bowl.
     Add 1 small splash of olive oil.
     Add black pepper and sea salt.
     Add 3 pinches of cumin.
     Toss the ingredients together.
     Place the potato mixture on a baking pan.
     Place the pan into a 400 degree oven.
     Roast the potatoes, till they become fully cooked and lightly browned.
     Keep the potatoes warm on a stove top.
  
     Breakfast Burrito:
     Heat a non stick saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 small handful of diced green bell pepper.
     Add 1 small handful of thin sliced onion.
     Add 1 chopped jalapeno.
     Add sea salt and black pepper.
     Saute till the onions turn clear in color and till the vegetables become tender.
     Whisk 3 eggs in a mixing bowl.
     Add the 3 whisked eggs to the vegetable mixture in the pan.
     Lightly scramble scramble and cook the eggs.  (Do not brown the eggs or cook them too dry!)
     Remove the pan from the heat.
     Place 1 large flour tortilla on a countertop.
     Sprinkle 1 small handful of grated cheddar cheese on the tortilla.
     Sprinkle 1 small handful of grated Monterey Jack cheese on the tortilla.
     Place the cooked egg and vegetable mixture across the center of the tortilla.
     Roll the tortilla into a burrito shape with both ends tucked in, so that the filling is sealed in.
     Place the burrito on an oiled baking pan.
     Bake the breakfast burrito in a 400 degree oven, till the tortilla becomes very lightly toasted.
   
     Assembly:
     Place the breakfast burrito on a cutting board.
     Cut the burrito in half with a bias slice.
     Place the burrito halves on a plate.
     Place the cumin potatoes on the plate.
     Spoon a generous amount of the sofrito sauce over burrito and onto the plate.
     Sprinkle sliced fresh jalapeno pepper over the breakfast burrito and the sauce.
     Sprinkle sliced green onion over the breakfast burrito and the sauce.
  
     This is a great tasting breakfast burrito!  There is no sausage or meat in this breakfast burrito.  The cheese, vegetables and eggs have plenty of flavor.  The sofrito sauce is so mild and pleasant tasting.  The cumin potato medley compliments the flavor of the entree.
     We always baked our burritos, till the tortilla was lightly toasted years ago.  I do not like restaurants that simply place burrito filling on a cold tortilla and then serve it to the customer.  Burritos that are not baked seem unfinished.
     This is a great breakfast burrito to start a weekend with!  Yum!  ...  Shawna