Egg and potato burritos

Makes 4

This breakfast burrito is your usual egg and potato breakfast wrapped up with avocado, homemade salsa, and a dash of hot sauce - a satisfying, vaguely Southwestern take on the egg sandwich. Start with 10-inch flour tortillas. Take last night's leftover roasted potatoes (if you need to cook some, simmer them in boiling salted water for 15 minutes or until tender) and pile them on the rounds with scrambled eggs, grated Monterey Jack, and avocado. Roll up, wrap tightly in foil, and warm in the oven while you make more coffee. Eat at home or head out; they're already packed to go.

SALSA

4	serrano chilies, stemmed, seeded, and very finely chopped
6	tablespoons lime juice
1/4	cup chopped fresh cilantro
2	tablespoons vegetable oil
1/2	teaspoon ground cumin
2	tomatoes, cored and finely chopped
	Salt, to taste

1. In a medium bowl combine the chilies, lime juice, cilantro, oil, cumin, and tomatoes.

2. Season with salt.

BURRITO

8	eggs, lightly beaten
	Salt and pepper, to taste
3	tablespoons butter
4	(10-inch) flour tortillas
1	cup grated Monterey Jack
8	medium cooked potatoes, coarsely chopped
2	avocados, pitted, peeled, and chopped
	Hot sauce, to taste

1. Set the oven at 350 degrees. Have a rimmed baking sheet on hand.

2. Beat the eggs with salt and pepper. In a skillet, melt the butter and scramble the eggs into soft curds.

3. Lay 1 tortilla on the counter. In a mound from the top to the bottom of the tortilla, layer 1/4 of the cheese, 1/4 of the salsa, 1/4 of the eggs, 1/4 of the potatoes, and 1/4 of the avocados. Add a couple of shots of hot sauce.

4. Fold the top and bottom edges of the tortilla over the filling. Roll up the tortilla, completely encasing the filling. Wrap in foil and set on the baking sheet. Repeat the layering and folding with the remaining tortillas and filling.

5. Heat the burritos for 20 minutes or until they are warm. Jonathan Levitt