Breakfast burrito with potatoes and cheese

Ingredients:

• 2 tablespoons of vegetable oil
• 1.5 cups frozen sliced ​​potatoes for frying
• 8 large eggs
• 1/4 tsp. chipotle pepper
• 1/4 cup chopped fresh cilantro
• 4 large burrito tortillas
• 1 thinly sliced ​​avocado
• 0.5 cup grated Monterey Jack cheese
• 0.5 cups grated sharp cheddar
• Salsa, for serving

Preparation:

1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden brown and crisp, 8-10 minutes.
2. Meanwhile, in a medium bowl, whisk the eggs with the chipotle powder and season with salt and pepper. Pour the eggs over the fried potatoes and cook, stirring, until the eggs are set, about 3 minutes. Remove from heat and stir in the cilantro.
3. Heat the tortillas in a large skillet over medium heat until soft. Top each tortilla with a quarter of the avocado slices, a quarter of the egg filling, and 2 tablespoons each of Monterey Jack and Cheddar cheese. Fold the sides in and roll the bottom tightly. Repeat with the remaining tortillas and filling. Serve the burritos with salsa.