Crispy Potato Burrito Recipe: 3 Ways to Make Potato Burritos
Written by MasterClass
Last updated: Oct 14, 2024 • 4 min read
Beloved among vegans, vegetarians, and omnivores alike, a potato burrito is a starchy, satisfying dish perfect for breakfast or brunch. Learn how to customize the dish at home.
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What Is a Potato Burrito?
A potato burrito is a Mexican dish consisting of a flour tortilla wrapped around a filling of cooked potatoes and other ingredients. Whether diced and fried or whipped into mashed potatoes, potatoes are among the most popular fillings in breakfast burrito recipes. Bolster the protein content with scrambled eggs, a tofu scramble, beans, or seasoned beef for a hearty, portable meal.
3 Ways to Make Potato Burritos
Potato burritos are endlessly customizable. Mix and match your favorite ingredients to create a potato burrito that suits your tastes.
- 1. Breakfast burritos: Eggs, potatoes, and cheese are the staples of a classic breakfast burrito. Make Chef Gordon Ramsay’s scrambled eggs and add a melty cheese like Oaxaca cheese, cheddar, or jack. Or, make a vegan breakfast burrito with a tofu scramble, rice, and beans. Nutritional yeast is a great way to add cheesy flavor without the dairy.
- 2. Gluten-free potato burritos: To make your potato burrito gluten-free, simply swap the usual flour tortilla for a corn tortilla. Most corn tortillas are smaller than flour tortillas, so seek out larger varieties or enjoy mini burritos. Here’s how to heat corn tortillas to make them pliable.
- 3. Meaty potato burritos: For a meaty potato burrito that’s satisfying enough for dinner, add cooked ground beef or Mexican chorizo (swap in vegan chorizo for a plant-based alternative). If you opt for plain ground beef, season it generously with your favorite spices, such as coriander, cumin, and garlic powder. Add flavor to your potatoes and eggs by frying them in the leftover beef fat.
4 Tips for Making Potato Burritos
Potato burritos can be as simple or complex as you desire. Here’s how to make the best potato burritos at home:
- 1. Make tortillas from scratch. There’s nothing like a freshly made tortilla. Take your burrito to the next level with this homemade flour tortilla recipe.
- 2. Choose your potato-cooking technique. Boil or steam the potatoes until tender for a softer, smoother consistency. For a crispier texture, sauté, roast, deep-fry, or air-fry the potatoes. (Or, use store-bought frozen tater tots.) If you opt to fry the potatoes instead of boiling them, roll them up and serve immediately to prevent soggy potatoes.
- 3. Leave the skin on. There’s no need to peel the potatoes before cooking. Just scrub the potatoes well to remove any dirt or bacteria before cooking them.
- 4. Store components separately. Reheating a composed burrito can be tricky, so store all of your burrito components individually in separate airtight containers in the refrigerator and simply reassemble when you’re ready to have more.
Crispy Potato Burrito Recipe
makes
4 burritosprep time
10 mintotal time
30 mincook time
20 minIngredients
Make the salsa verde:
- 1
In a large pan over medium heat, heat 2 tablespoons of the olive oil until shimmering.
- 2
Add the tomatillo and jalapeño and cook undisturbed until blistered and browned.
- 3
Remove the pan from the heat and let the mixture cool slightly.
- 4
In a blender, purée the cooked tomatillo and jalapeño with a ¼ cup of cilantro, garlic, and lime juice from one of the limes.
- 5
Season with salt to taste, and set the mixture aside.
Make the corn and black bean salsa:
- 1
In a medium bowl, combine the corn, black beans, shallots, the remaining lime juice, and a ¼ cup of cilantro.
- 2
Season with salt to taste, and set the mixture aside.
Cook the potatoes and assemble the burritos:
- 1
In a large pan over medium-high heat, heat the oil until shimmering.
- 2
Carefully add the cubed potatoes to the pan and cook, stirring or tossing intermittently, until they are golden brown and crispy, about 10 minutes.
- 3
Cover the potatoes with a lid and continue to cook until fork-tender, about 3 more minutes.
- 4
Transfer the cooked potatoes to a small bowl and season them generously with salt, paprika, and chili powder.
- 5
Preheat the broiler.
- 6
Place a tortilla on a clean work surface.
- 7
Add a handful of cubed, cooked potatoes to the bottom center of the tortilla.
- 8
Add a little cheese, corn and bean salsa, and salsa verde.
- 9
Fold the edge of the tortilla inward and over the filling, secure the ends, and then roll the tortilla up, enclosing all ingredients in a cylindrical shape.
- 10
Repeat with the remaining tortillas.
- 11
Carefully transfer the burritos to a baking sheet, seam-side down, and broil until the tortillas are slightly crisped and browned, about 3–5 minutes.
- 12
Cut each burrito in half and serve with both salsas, sour cream, and guacamole, if desired.
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