Breakfast burritos have become my unintentional signature dish. We eat them a lot and I didn't realise that I talk about them quite a lot too until a friend pointed out I'd mentioned them every time I'd seen her recently!
One of my early blog posts was a breakfast burrito bar for a cheap, end-of-the-month get together and my favoured ingredients are still pretty much the same, except now I make my own flour tortillas too!
This recipe is straight from BBC Good Food, a website I use A LOT, especially for the basics. Darren and I tried out a bunch of different recipes, but this is the one that works the best, so I wouldn't change a thing! To make these smaller tortillas, I halved the measurements on the website, which gave me 12 side plate-sized tortillas.
12 small tortillas:
200g self-raising flour
1/4 tsp salt
150ml warm water
1 1/2 tbsp olive oil
Mix the olive oil in with the water in a jug and then pour over the flour and salt. Gently mix with a spoon - it might seem like it's not going to come together in a dough, but it does. Once the dough is mostly combined, turn out onto a floured surface and knead for a few minutes until the dough is soft and elastic.
To get equal sized tortillas, the best thing to do is roll your dough out into a sausage shape, cut it in half and then cut each half in half and continue until you have 12 equally-sized balls. Generously flour your worktop and then squash a ball with your palm before rolling it out - this seems to be the best way to keep them round. Turning often while you are rolling also helps to keep the circular shape, though no one will ever say 'no thank you' to a slightly square tortilla, if that's what happens to yours.
Once you get the hang of it, it's really quite quick and there is something very satisfying in making your own, not to mention the fact that it probably costs less than 10p to make a big stack and you will almost always have the ingredients on hand.
You will need a really good non-stick pan which is piping hot and splashed with a little bit of sunflower oil. The tortilla should start to puff up a little bit, but your first few might not do this if the pan isn't hot enough. Have a look at the underside and when it's starting to get brown spots (a minute or 2), then flip and brown the other side.
Prep your fillings - I like a couple of leaves of gem lettuce, some halved cherry tomatoes, avocado, grated cheddar cheese, a fried egg and some sweetcorn. Plus lots of tabasco and coriander to serve. A little trick I like for the sweetcorn is to fry it in butter along with the egg and a few splashes of tabasco. It will get a slightly crisp, buttery edge and I'm all in favour of cooking everything in one pan.
These are lovely at any time of day and we've had them wrapped around spicy chicken with yoghurt sauce, as well as with our trusty pulled pork.