Breakfast Burritos

Cook the potatoes in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Leaving the skin on, cut each potato into chunks and set aside.

Heat the oil in a large, heavy-based frying pan. Add the onion, capsicums, and jalapeno and toss over a medium heat for about 10 minutes until starting to soften. Add the potatoes and season well. Cook, stirring occasionally, for 15-20 minutes until tender or they can be easily pierced with a fork.

Meanwhile, in a separate large frying pan, cook the chorizo over a medium heat for 4-5 minutes, or until browned. Remove from the pan with slotted spoon and combine with the potatoes at the end of their cooking time.

Put the eggs in a bowl, along with 60ml water and the chipotle paste. Season well. Using a balloon whisk or an electric hand whisk, beat the mixture until well blended. Transfer the egg mixture to the frying pan used for the chorizo. Fry the mixture, scrambling it and moving it around the pan occasionally, for 3-4 minutes or until firm. Add the cheese and stir as it melts, so that it is well incorporated.

For the guacamole, mash the avocado and stir in the lime juice, tomatoes, and coriander.

Lay each tortilla on a plate and spread a spoonful of soured cream along the centre line of each tortilla. Top with the potato hash, scrambled eggs, and guacamole. To make the burritos, fold the shorter ends in over the filling. Press down and fold the longer ends up over the filling, flipping the burrito over so that the shape is preserved. Serve hot.