i was just about ready to commit to cornell when george washington university came and swept me off my feet! i visited the school yesterday, and it truly seems to have everything i want. urban? check. cool people? check. financial aid? check. journalism school headed by the emmy-award winning, NPR- and CNN-seasoned frank sesno? i admittedly didn’t know who he was until yesterday, but . . . check. this is gonna be tough.
a huge perk of living in dc would be the food scene. even before this most recent trip, i probably could’ve named three dc donut shops off the top of my head. the city is brimming with famous bakeries, cafés, and restaurants. i hear that sunday brunch is a very big thing among college students there, so fancy breakfast burritos may be in my future! for now, i’ll have to stick with these boring old egg-cheese-potato ones. these are super easy to assemble, wrap in foil and freeze, then reheat whenever.
- 4 flour tortillas
- 1 russet potato, diced
- olive oil
- 1/2 onion, diced
- 2 slices of bacon, cut into small pieces
- 1/2 tsp chili powder
- 1/4 tsp cayenne
- 1/4 tsp cumin
- salt and pepper
- 8 eggs
- finely chopped chives
- grated cheese (cheddar, colby jack, or a blend)
- sour cream
for the potato bacon filling, place the diced potato in a microwave-safe bowl. microwave on high for 2 minutes, until the potatoes have softened. drizzle a little olive oil in a skillet over medium heat, then add the potato, onion, bacon, and spices. cook for 5 to 10 minutes, stirring frequently, until the onion and potato are browned and the bacon is cooked through. transfer to a bowl.
whisk the eggs together in a bowl. put the same skillet you used for the potatoes over low heat, then pour in the eggs. stir constantly, making sure the eggs don’t get stuck to the pan. when they’ve started to come together but still look very runny, stir in the chives and some cheese. remove from the heat.
to assemble, warm the tortillas for a few seconds in the microwave (this makes them pliable). if you’d like to line up your fillings like i did, spread the tortillas with lines of guacamole, sour cream, the potato bacon mixture, eggs, salsa, and cheese. fold in the sides of the tortilla and carefully roll. heat the skillet over medium heat, then briefly place the assembled burritos in, letting them cook for about 30 seconds on each side. enjoy or wrap with foil and freeze!