CHEESY SPINACH BREAKFAST BURRITOS

Cheesy Spinach Breakfast Burritos image

A peppery, vegetarian take on an enduring favorite -- the breakfast burrito! Big in Mexico, Oaxaca cheese has a similar texture to mozzarella and melts beautifully.

Provided by Food Network Kitchen

Time 1h

Yield 4 burritos

Number Of Ingredients 10

Ingredients

8 large eggs
Kosher salt
6 tablespoons vegetable oil
2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
4 large flour tortillas
2 cups grated Oaxaca cheese (about 7 7/8 ounces)
1 small white onion, sliced
2 poblano chiles, halved, seeded and thinly sliced
One 10-ounce box chopped frozen spinach, thawed and squeezed dry
Sour cream and hot sauce, for serving

Steps:

Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.