Richard’s California Breakfast Burrito

Cook the potatoes: In a large skillet over high heat, add one tablespoon of Neutral Oil (1 Tbsp). When oil is hot, add the Bacon (4 oz) and cook until the fat begins to render. The oil will help get the bacon to render faster.

Add the Fingerling Potatoes (3 cups) to the skillet and cook until the bacon is crispy.

Make the pico de gallo: In a small mixing bowl, combine Roma Tomatoes (4), Red Onion (1), Jalapeño Pepper (1), Lime (1) juice, and Fresh Cilantro (2 Tbsp). Season with Kosher Salt (2 tsp) and set aside.

Scramble the eggs: In a small skillet over medium heat, melt the Butter (2 Tbsp). Add the Eggs (4) to the pan and cook until the eggs are softly scrambled. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Assemble: Warm the Large Flour Tortillas (2) and divide between two plates. Layer the tortillas with bacon, potatoes, eggs, Shredded Cheddar Cheese (1 cup), pico de Gallo, and Avocado (1).