A Tocha twist on the classic breakfast burrito - soft scrambled eggs, golden potato hash, and smoky protein paired with bright salsa fresca and the tropical sweetness of Tocha Verde. Wrapped in a warm tortilla and crisped up for that perfect bite
Ingredients
- Grate the unpeeled potato and rinse in icy water
- Wrap in kitchen towel and squeeze out moisture, then toss in potato flour and chipotle seasoning
- Dice the cherry tomatoes, shallot and Anaheim pepper. Mix with ¼ tsp of lime juice, ½ tbsp Tocha Verde and a pinch of salt
- Heat 1 tsp oil in a skillet on medium-high and heat until the oil shimmers
- Add the potato in one thin layer and leave to crisp (approx. 5 mins), flip, and repeat
- Remove the potato and lower to a medium heat
- Add diced vegan chorizo and cook until browned
- Heat ¼ tsp oil in a non stick pan on medium-high
- Whisk the eggs and add to the very hot pan, gently scramble and remove from the heat
- Slather 1 tbsp of Tocha Verde on each tortilla
- Add the toppings, tuck in the sides, and roll tightly from the bottom up
- Grill on a hot griddle pan for approx. 4 mins per side until crispy
- Garnish with fresh herbs and more Tocha Verde!