Potato Egg Burrito

My favorite to-go meal for breakfast is the Mexican Egg-Potato-Cheese Burrito. I made an Indian version of this with Indian spices and was wonderful. I omitted the cheese because I dont like to include cheese with Indian food.

Serves : 2
Approximate Total Cost : $3.00
Approximate Cost per person :$1.50

Ingredients

Wheat Tortilla - 2 (I used homemade tortillas - the indian chapathis)
Potatoes - 3 (chopped into small cubes)
Eggs - 3
Canola Oil - 2 tablespoons
Salt - to taste
Pepper - to taste
Chilli Powder - 1 teaspoon
Sambar Powder - 1 teaspoon
Cilantro - for garnish

For Tempering

Mustard seeds - 1/4 tablespoon
Cumin seeds -1/4 tablespoon
Fenugreek seeds - 1/4 tablespoon
Fennel seeds - 1/4 tablespoon  
Urad dal - 1/4 tablespoon


For the Dip

Plain Yogurt - 1/2 cup
Sugar - 1/2 to 1 teaspoon (to taste)
Cumin Powder - 1/2 to 1 teaspoon (to taste)
Salt - to taste

Method

1. To cook the potatoes : In a hot pan add a table spoon of canola oil and add the ingredients for tempering and saute for a minute. Now add the chopped potatoes and cook for 5 minutes. Add the chilli powder, Sambar Powder and salt and cook until the potatoes are roasted and cooked. Garnish with cilantro. Keep it aside.

2. To scramble eggs: In a pan add a tablespoon of canola oil and add the eggs, salt and pepper and scramble and keep it aside.
3. Mix the ingredients for the dip in a small bowl and keep it aside.
4. To make the burrito:
Lay the tortilla or the chapathi on a plate.

Add the roasted potatoes on top of the tortilla or chapathi.

Add the scrambled eggs on the top of the potatoes.

Fold the tortilla or the chapathi to form a burrito roll.
Serve with or without the dip. Some people dont like to use yogurt along with eggs, in that case you can skip the yogurt dip.