Masterful Breakfast Tortilla with Farmer's Scrambled Eggs and Chorizo - photo 1
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Masterful Breakfast Tortilla with Farmer's Scrambled Eggs and Chorizo

Pikantne Breakfasts Dinners Takeaway Dishes 25 min Easy 14 wyświetleń ~20.83 PLN - (0)
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Description

Here’s a recipe for an absolutely masterful breakfast tortilla that will transform your mornings! This is not just an ordinary flatbread with scrambled eggs – it’s a wholesome, filling dish that combines the creamy delicacy of scrambled eggs, the spicy and deep flavor of chorizo sausage, and the sweetness and crunch of bell peppers and onions. Inspired by American 'breakfast burritos', this version is refined in every detail to deliver maximum flavor and satisfaction. Every bite is an explosion of tastes and textures: a soft, warm tortilla wraps around fluffy scrambled eggs, aromatic filling with sausage and vegetables, and optional toppings like cheddar cheese or avocado elevate this dish to new heights of culinary simplicity. Perfect for a lazy weekend morning, a hearty lunch, or even a quick and unconventional dinner. Served warm, with a dollop of sour cream or your favorite salsa, it looks incredibly appetizing and colorful.

Ingredients (14)

Servings:
2
  • Wheat tortilla 2.7 szt.
  • Chicken eggs 4 szt.
  • Chorizo sausage 100 g
  • Red onion 75 g
  • Red bell pepper 0.6 szt.
  • Garlic 1 ząbek
  • Milk 3.2% 30 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Papryka wędzona słodka 0.2 łyżeczek
  • ✨ Opcjonalne
  • Sharp cheddar cheese 50 g
  • Avocado 0.4 szt.
  • Chives 0.1 pęczków
💰 Szacowany koszt dania: ~20.83 PLN (10.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the filling

1

Start by preparing all the vegetables. Dice half of the red onion finely – first cut it in half, place the flat side on the board, make several cuts lengthwise, and then crosswise. Peel a clove of garlic, trim the hard end, place it on the board and crush it with the flat side of a knife, then chop it finely. Clean half of the red bell pepper from the seeds and white membranes, then cut it into cubes with a side of about 1 cm.

Ingredients: Red onion, Garlic, Red bell pepper
Use a sharp knife and a stable cutting board. Preparing all the ingredients before you start frying (the so-called 'mise en place') will make cooking smooth and stress-free.
2

Remove the chorizo sausage from its casing (if it has one), then crumble it with your fingers or a fork into smaller pieces, similar to ground meat. This will help the flavor distribute evenly in the filling.

Ingredients: Chorizo sausage
If you are using sausage in a casing that is not raw, simply slice it into thin rounds or half-moons. Crumbling raw sausage will render more flavorful fat.
3

In a large skillet (about 26-28 cm in diameter), heat 1 tablespoon of rapeseed oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, stirring occasionally, until it becomes translucent and slightly soft. Then add the crumbled chorizo sausage. Cook together for 4-5 minutes, until the sausage is browned and releases its aromatic red fat.

Ingredients: Rapeseed oil, Red onion, Chorizo sausage
Use a wooden or silicone spatula for stirring to avoid scratching the pan. Do not set the burner to too high a power so that the onion does not burn, but only softens.
4

To the sautéed sausage and onion, add the chopped garlic and diced bell pepper. Sauté everything together for another 4-5 minutes, until the pepper softens but still remains slightly crunchy. Finally, add the spices: half a teaspoon of smoked paprika, a pinch of salt, and pepper. Mix everything thoroughly and sauté for another minute to allow the spices to release their aroma. Remove the finished filling from the pan and transfer it to a bowl.

Ingredients: Garlic, Red bell pepper, Papryka wędzona słodka, Salt, Ground black pepper
Add garlic at the end of frying, as it burns quickly and becomes bitter. Smoked paprika is a key ingredient – don’t skip it! You can wipe the pan after the filling and use it to heat the tortillas.

Preparation of scrambled eggs

5

Crack 4 eggs into a medium-sized bowl. Add 2 tablespoons of milk and a pinch of salt and pepper. Using a whisk or fork, vigorously beat the eggs for about 30 seconds until the whites and yolks are fully combined and the mixture is smooth and slightly frothy. This will make the scrambled eggs fluffy.

Ingredients: Chicken eggs, Milk 3.2%, Salt, Ground black pepper
Do not add too much salt at this stage, as the filling is already salty from the sausage. The milk will make the scrambled eggs creamier – do not skip it!
6

In a clean non-stick skillet, over low heat, pour in the egg mixture. Wait about 20-30 seconds until the bottom starts to set. Then, using a silicone spatula, gently push the set eggs from the edges toward the center of the skillet. Continue to stir slowly until the eggs are set but still moist and creamy. Remove the skillet from the heat – the eggs will continue to cook slightly from their own heat.

Ingredients: Chicken eggs
The key to perfect scrambled eggs is low heat and patience. Too high of a burner setting will make the eggs dry and rubbery. Remove them from the heat when they still seem a little undercooked – this guarantees a creamy consistency.

Assembling and serving the tortilla

7

Heat the tortilla wraps until they are soft and flexible. You can do this in a dry, clean skillet, heating each wrap for 30 seconds on each side until warm. Alternatively, wrap the tortillas in a damp paper towel and heat in the microwave for 20-30 seconds.

Ingredients: Wheat tortilla
Heating the tortilla is key! A cold tortilla is stiff and will crack when rolled. A warm one is pliable and easy to shape.
8

On a warm tortilla, along its center, spread half of the chorizo and pepper filling. On top of the filling, add half of the creamy scrambled eggs. If you are using toppings, now is the time: sprinkle everything with grated cheddar cheese, add a few slices of avocado, and top with chopped chives.

Ingredients: Wheat tortilla, Sharp cheddar cheese, Avocado, Chives
Do not place the filling too close to the edge, leave about 3-4 cm of free space on each side to make it easier to roll the tortilla and prevent anything from spilling out.
9

Roll the tortilla. First, fold the bottom edge of the tortilla inward, covering part of the filling. Next, while holding the bottom, fold in the sides – the left and right. Finally, tightly roll the tortilla from the bottom to the top, creating a neat, closed package (burrito). Repeat the process with the second tortilla.

Try to roll the tortilla tightly but gently, so as not to tear the wrap. By sealing the bottom, nothing will spill out while eating.
10

To make the tortilla even better, you can fry it at the end. Heat a clean skillet over medium heat and place the rolled tortilla seam side down. Fry for 1-2 minutes until the bottom is golden brown and crispy. Then flip it to the other side and fry for another minute. This will melt the cheese inside, and the tortilla will have a wonderful texture. Cut the finished tortilla in half with a sharp knife at a slight angle and serve immediately.

This step is not mandatory, but I highly recommend it! The crispy tortilla crust wonderfully contrasts with the soft interior. Be careful not to burn the flatbread.

Fun Fact

💡

Although tortilla is associated with Mexico, the 'breakfast burrito', its breakfast rolled version, was born in the United States, specifically in New Mexico in the 1970s. It was the perfect way to serve a hearty breakfast in a manner that can be easily eaten on the way to work.

Best for

Szybkie śniadanie na leniwy weekend Pożywna kolacja Posiłek na wynos

Tips

🍽️ Serving

Serve the tortilla immediately after preparation, while it is hot and crispy. It tastes great with sour cream, guacamole, or your favorite tomato salsa. You can also serve it alongside a small salad of fresh greens with vinaigrette for a refreshing touch.

🥡 Storage

Tortilla tastes best when fresh. If you have leftover ingredients, store the filling and scrambled eggs separately in airtight containers in the fridge for up to 2 days. Before serving, reheat the filling, prepare fresh scrambled eggs (or reheat the old ones), and wrap them in a freshly warmed tortilla. Freezing the finished tortilla is not recommended, as it will become soggy after thawing.

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