Ingredients
Scale
- 1 lb flank or skirt steak
- 8 large eggs
- 2 medium russet potatoes
- 1 medium yellow onion
- 1 red bell pepper
- 6–8 large flour tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 cups shredded cheese
- 1/2 cup fresh cilantro
Instructions
- Season the steak with spices (cumin, chili powder, smoked paprika, garlic powder, onion powder), salt, and pepper.
- Heat olive oil in a skillet over medium-high heat; sear the steak for 3-5 minutes per side until cooked to your preference. Let it rest before slicing.
- In the same skillet, sauté diced onions and bell peppers until softened. Add diced potatoes; cook until golden brown and tender.
- Whisk eggs with milk (or cream), salt, and pepper; scramble in butter over low heat until fluffy.
- Warm tortillas; layer with cheese, vegetables, sliced steak, scrambled eggs, cilantro, then roll tightly.
- For extra crunchiness, briefly grill seam-side down in the skillet until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito (300g)
- Calories: 540
- Sugar: 3g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 320mg