Ingredients :
- 2 medium Yukon gold potatoes peeled and diced small
- 1 large red bell pepper seeded and diced
- 1 small red onion diced
- 1 tablespoon oil or clarified butter
- 1 teaspoon Salt divided
- 12 large eggs
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/2 cups Monterey Jack cheese shredded
- 12 or flour tortillas room temperature
- Burrito toppings such as salsa, cooked bacon, cooked sausage, optional
Directions :
- Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.
- In a medium bowl, combine potatoes, bell pepper, and onion. Drizzle with olive oil and ½ teaspoon of salt and toss to coat.
- Transfer to the prepared baking sheet and spread in a single layer. Roast until potatoes are tender, about 20 minutes.
