Why surfers love it: You paddled for two hours on an empty stomach, and your arms are noodles. This burrito gives you eggs and beans for protein, potatoes and a tortilla for carbs to refill the tank, and enough salt to replace what the ocean took. Wrap it in foil before you leave home and it stays warm in a towel on the dash until you’re out of the water.
Ingredients (2 burritos)
- 2 large flour tortillas (12-inch, “burrito size”)
- 4 eggs
- 1 medium russet or Yukon potato, cut in ½-inch cubes (or 1½ cups leftover roasted potatoes)
- ½ cup cooked black or pinto beans, drained
- ½ cup shredded cheddar or Monterey Jack
- ¼ small onion, diced
- 1 handful baby spinach (optional, but your mom would want it)
- ½ avocado, sliced
- Salsa or hot sauce, as much as you can handle
- 1 tbsp olive oil or butter
- Salt, pepper, ½ tsp cumin or chili powder
- Optional: 2 strips bacon or 3 oz cooked chorizo from a ranch you trust
Steps
- Potatoes first. Heat the oil in a skillet over medium-high. Add the potato cubes with a pinch of salt and cook 8–10 minutes, stirring every couple of minutes, until golden and fork-tender. With leftovers, just warm them for 2–3 minutes. If you’re using bacon or chorizo, cook it in this pan first and use its fat instead of the oil.
- Onion and beans. Push the potatoes to one side. Add the onion for 2 minutes, then the beans and the cumin or chili powder. Stir it all together and keep it warm.
- Soft eggs. Whisk the eggs with a pinch of salt and pepper. Lower the heat to medium-low, pour the eggs into the empty side of the pan, and stir slowly until just set and still glossy, about 2 minutes. Toss in the spinach for the last 30 seconds so it wilts.
- Warm the tortillas. Give each one 20–30 seconds in a dry pan or straight over a gas flame, flipping once, so it folds without cracking.
- Build. Down the center of each tortilla, add cheese first (it melts against the hot fill), then potatoes and beans, eggs, avocado and salsa. Don’t overfill: leave a few inches bare at both ends.
- Roll it tight. Fold the bottom edge over the filling, tuck the sides in, and roll away from you. Wrap snug in foil.
- Travel mode. For the beach, wrap the foil package in a towel or put it in an insulated bag. It holds heat for about an hour.
Make-ahead: Roll up to 5 burritos without the avocado, wrap each in foil, and freeze in a bag. Reheat in foil at 375°F for 30–35 minutes, or take off the foil, wrap in a paper towel, and microwave 2–3 minutes, turning halfway.
Food-safety note: Don’t leave cooked eggs and meat sitting in a hot car for more than 2 hours (1 hour above 90°F), per USDA guidance.
Sources
- Food-safety timing: USDA Food Safety and Inspection Service, “Danger Zone” (40°F–140°F): https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
- Inspiration: the classic Southern California breakfast burrito sold at taco shops near the beach. The recipe and wording above are original to Surfing Fukcs.
