Freezer Breakfast Burritos

📝 Ingredients

• 4 large flour tortillas (about 60 g each)
• 6 eggs
• 2 tbsp semi-skimmed milk
• 300 g potatoes
• 1 tin black beans (240 g drained)
• 60 g grated cheddar
• 2 spring onions
• 1 tbsp sunflower oil
• ½ tsp sweet paprika + ½ tsp ground cumin
• Salt, black pepper

🍴 Utensils

• Large non-stick frying pan with lid
• Spatula
• Bowl + fork
• Colander
• Baking paper + kitchen foil

📖 Steps

1. Peel the potatoes and cut them into small 1 cm dice: they cook quickly and roll up easily. Heat the oil in the frying pan over a medium heat, add the diced potatoes, paprika, cumin and 1 pinch of salt, cover and cook for 10 minutes, stirring from time to time.
2. Remove the lid and cook for 5 more minutes, until the potatoes are golden and tender when pierced with the tip of a knife. Drain and rinse the black beans, add them to the pan for 2 minutes to warm through, then tip everything onto a plate.
3. Thinly slice the spring onions. Beat the eggs with the milk, 1 pinch of salt and some pepper. Wipe out the pan, return it to a low heat and pour in the eggs. Stir constantly with the spatula for 3 to 4 minutes and take off the heat while they are still slightly runny: they will finish cooking when reheated.
4. Mix the spring onions into the eggs, then leave all the fillings to cool for 15 minutes. This is essential: a hot filling gives off steam, makes the tortilla soggy and forms ice crystals in the freezer.
5. Warm each tortilla in the microwave for 10 seconds to soften it: if it's cold, it will split when you roll it. Lay it flat and place a quarter of the potatoes and beans, a quarter of the eggs and 15 g cheddar in the centre, leaving a 4 cm border free.
6. Fold both sides in towards the centre, then roll up tightly from the bottom, pressing the filling down with your fingers at each turn. Place the burrito seam-side down so it doesn't unroll while you make the others.
7. Wrap each burrito tightly in a sheet of baking paper, then in kitchen foil. Write the date on it and freeze flat: the burritos keep for 2 months in the freezer, or 3 days in the fridge.
8. In the morning, remove the foil (never put metal in the microwave) and keep the baking paper on. Reheat a frozen burrito for 1 min 30 s at full power, turn it over, then give it another 1 min 30 s (1 minute on each side if it comes from the fridge). Leave to stand for 1 minute: the centre will be piping hot.