Steak and Egg Burrito

• 70 g raw Potato (2.5 oz raw)
• 5 g Vegetable oil (1 tsp)
• 1 g Salt (⅛ tsp)
• 90 g raw Sirloin steak (3.2 oz raw)
• 0.3 g Black pepper (⅛ tsp)
• 40 g raw Green bell pepper (1.4 oz raw)
• 100 g (2 eggs) Eggs (2 large eggs)
• 62 g (1 large tortilla) Large flour tortilla
• 20 g Reduced-fat cheddar, grated (0.7 oz)
• 30 g Salsa (1.1 oz)

You'll need: Large non-stick frying pan, Bowl and fork, Spatula, Cutting board and knife.

Method

1. Crisp the potato

   Dice the potato into 5 mm (¼ inch) cubes. Cook it in half the oil with a pinch of the salt over medium-high heat for 7–8 minutes, stirring now and then, until golden and tender. Tip it out.

   Small cubes cook quickly. Leave them alone for 2 minutes at a time to brown.

2. Sear the steak and pepper

   Slice the steak thinly across the grain, season with the pepper and a pinch of salt and sear it with the sliced green pepper in the remaining oil over high heat for 3–4 minutes, until browned and cooked through, at least 63°C (145°F). Then scrub the board, knife and your hands with soap before you touch anything else.

   Slice the steak while it's raw and thin. It cooks in minutes and stays tender.

3. Scramble the eggs

   Beat the eggs with the last pinch of salt. Pour them into the pan over medium-low heat and scramble gently for about 2 minutes, until set with no runny egg.

   Stir slowly in big folds. The curds stay soft even when fully set.

4. Roll the burrito

   Warm the tortilla and sprinkle the cheddar down the middle so it melts. Add the potato, steak and pepper, eggs and salsa. Fold in the ends, roll it up and toast it seam side down in the dry pan for about 1 minute per side.

   Cheese goes on the warm tortilla first. It glues the fillings in place.

Swaps

• Sirloin steak → Lean ground beef (90%)Cheaper, cooked to 71°C (160°F); about 30 kcal more.
• Flour tortilla → Whole-wheat tortillaMore fiber, about the same calories.