... cooked up by Simon Scott for the Touch Recipe Book
Easy breakfast burritos!
One heaped teaspoon of smoked paprika and one heaped teaspoon of cumin seeds. Dry fry the spices until the oils are released and it starts to smoke.
Stir and add a glug of walnut oil or California grown olive oil.
Add a small diced red onion (White is fine too), one red chopped chilli (more if extra heat is needed) and one clove of garlic crushed and chopped. Fry until transparent and add one teaspoon of black pepper and a small pinch of unprocessed sea salt.
Next add one large cooked potato (boiled with the skin on, a thin cut around the middle of the spud and preferably cooled) peeled and chopped.
Then add 100grams of good quality chopped chorizo (or a quality spicy Mexican sausage), a quarter of a can of stewed and chopped tomatoes (or three fresh tomatoes) and (not essential) dark chocolate with a high cacao content. Cook on a medium heat for five minutes stirring regularly and add a handful of chopped coriander.
Add two medium free range eggs, stir to cook through and then take off the heat.
Add mixture to two soft seeded or wholemeal tortilla wraps and garnish with avacado slices, grated mature cheddar, sour cream, green pepper and chilli pepper sauce.
Total cooking time is twenty minutes.