- 4 (10-inch) flour tortillas
- 1/4 cup canola oil
- 1 onion, sliced
- 4 Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1/2 pound breakfast sausage, casings removed
- 8 large eggs
- 2/3 cup grated Monterey Jack cheese
- 1/2 cup salsa
Adapted from wsj.com
Preheat oven to 350 degrees. Wrap tortillas in foil and put in oven to warm, 15-20 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat until shimmering, 2-3 minutes. Add onions and potatoes to pan and spread out in a single layer. Season with salt and pepper. Cook, stirring occasionally, until browned and tender, about 15 minutes.
Add sausage to a medium skillet over medium heat. Sauté, breaking up meat with a spatula, until meat is cooked through, about 5 minutes. Pour off any excess fat. Add eggs to pan, then season with salt and pepper. Reduce heat to medium-low. Cook, stirring constantly, until eggs are soft scrambled, about 5 minutes. Turn off flame and sprinkle cheese evenly over eggs.
Drizzle salsa across each tortilla. Spoon egg and sausage mixture on top, followed by potatoes. Wrap and serve immediately with an additional dollop of salsa.