Breakfast Potato and Egg Burritos

Ingredients

• 1 yemek kaşığı bitkisel yağ · 94 kcal
• 4 su bardağı patates, ince doğranmış · 350 kcal
• 1 adet orta boy soğan, yemeklik doğranmış · 33 kcal
• 1 adet orta boy dolmalık biber, doğranmış · 18 kcal
• 3 diş sarımsak, ince kıyılmış · 10 kcal
• 2 adet yumurta, çırpılmış · 108 kcal
• 1 çay kaşığı karabiber
• 1/2 çay kaşığı tuz
• Yarım su bardağı rendelenmiş cheddar peyniri (isteğe bağlı) · 173 kcal
• 9 adet un lavaşı (tortilla) · 958 kcal

Method

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped potatoes, onion, bell pepper, and garlic, then cook until the potatoes are tender, about 10 to 12 minutes.
2. Reduce the heat to medium. Push the potato and vegetable mixture to the outer edges of the skillet, leaving an empty space in the center.
3. Pour the beaten eggs into the center space. Scramble them gently in the middle until they are cooked firm, then stir all the ingredients in the skillet together and season with salt and black pepper.
4. Warm the tortillas slightly, then spoon the potato and egg filling into the center of each. Top with grated cheddar cheese if desired, roll them up tightly, and serve warm.

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