<i>Buenos Días</i> Burrito

This Zo version of a breakfast burrito uses flour tortilla to wrap your breakfast favorites. If Mexican chorizo is too spicy for you, substitute a portion of it with eggs!

Ingredients (serves 2):

1 small potato (about 6 oz.)
1 Tbsp. olive oil
salt and pepper to taste
4 oz. Mexican chorizo
2 large eggs
1 Tbsp. milk
2 flour tortillas (9” to 11”)
1/2 cup shredded cheddar cheese (about 4 oz.)
1/2 avocado, sliced

Condiment:

1/4 cup fresh or bottled salsa

*Please use the stainless steel spatula that came with your product or a silicone spatula to protect the nonstick coating and ensure extended use of the plate.

**This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

Peel and shred potatoes into a bowl filled with cold water. Stir the potatoes gently and drain well. Pat dry with paper towels, and squeeze out any excess moisture.

2

Turn the Gourmet Sizzler® Electric Griddle (EA-DCC10) control knob to 300ºF. When the pilot lamp turns off, add olive oil and shredded potatoes on one side of the griddle. Flatten with a spatula, sprinkle salt and pepper and cook for 5 minutes or until the edges turn golden brown.

3

Cook chorizo on other side of the griddle. Break chorizo into smaller pieces and cook until just cooked through, 3 to 5 minutes. Transfer chorizo to a plate and set aside.

5

In a bowl, add eggs, milk, salt, pepper and beat well. Pour egg mixture to the middle of the griddle, stirring with the spatula* to make scrambled eggs. Turn heat off the griddle, transfer them to a plate and set aside.

7

Assemble burritos on the cutting board. Place scrambled eggs, hash browns, chorizo, shredded cheddar cheese, sliced avocado on each tortilla.

8

Pull the bottom half of the tortilla over to meet the top half. Then, pull the tortilla back. This will form the filling into a roll. Next, fold left, right sides in and tightly roll.

Buenos Días Burrito