Burrito stuffed with omelette

Ingredients:

• 8 large eggs
• 6 tablespoons of vegetable oil
• 2 Russet Burbank potatoes (about 0.5 kg), grated and squeezed out
• 4 large wheat tortillas
• 2 cups grated Oaxaca cheese (about 220 g)
• 1 small onion, chopped
• 2 poblano peppers, halved, seeded and thinly sliced
• 300g frozen chopped spinach, thawed and squeezed out
• Sour cream and hot sauce for serving

Preparation:

1. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Season the potatoes with salt and spread them evenly in the pan. Fry until golden brown and crispy, about 5 minutes. Stir the potatoes and drizzle another 2 tablespoons of oil around the sides of the pan, shaking well (this will help reduce oil usage and ensure crispy potatoes). Continue frying until golden brown and crispy, about 5 more minutes.
2. Meanwhile, place 4 tortillas on a clean work surface and sprinkle 0.5 cups of grated cheese in the center of each. Using a spatula, divide the potato mixture into 4 portions and place them on top of the cheese.
3. In a medium bowl, whisk the eggs with 1 teaspoon of salt. Wipe out the skillet, return it to the stovetop, and add 1 tablespoon of oil, then the onion and poblano pepper. Sprinkle with 1 teaspoon of salt and cook, stirring occasionally, until golden brown, 8-10 minutes.
4. Stir in the spinach and cook until heated through, about 2 minutes. Then pour in the eggs and cook, stirring occasionally, until the eggs are set but still moist on top, 3-4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the stovetop and reduce the heat to medium-low.
5. Fold the sides of each tortilla toward the center, then roll them into rolls. Brush the burritos with the remaining vegetable oil and place them seam-side down in the skillet. Fry until golden brown and crispy, about 4 minutes, then flip and fry the other side the same way. Serve with sour cream and hot sauce.