Step 1
Start by reheating the cooked potatoes. You’ll need about 1 cup of boiled or roasted leftover potatoes.
Step 2
Heat a frypan on medium heat, add a splash of oil and once hot add the potatoes. Add a big pinch of salt and the Mexican style spice mix. Fry, shaking the pan every now and then until the potatoes are hot and a little crispy.
Step 3
Take the pan off the heat and wipe it down with a paper towel. In a small bowl whisk the eggs with a pinch of salt and pepper. Put the pan back on the heat, and turn it to low. Add the eggs and scramble them gently until just set.
Step 4
Cut the avocado into slices and pick the coriander leaves.
Step 5
Put the burrito wraps down flat on a board and put a strip of the potatoes down the centre. Add the scrambled eggs on top, the avocado, hot sauce and coriander leaves.
Step 6
Fold the right side of the tortilla over the filling but not all the way to the opposite edge. Fold the top and bottom side towards the middle, and finally fold the opposite side over the top.
Step 7
You can eat as it or warm the burrito in the frypan for a few minutes on each side to crisp up the bread a little.
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