Burrito with Potato and Cheddar

Peel the potato and grate it finely. Also grate the cheddar finely, cut the chicken ham into small cubes, and finely chop the iceberg lettuce.

Now prepare 2 plates and place a tortilla on each. Then take a large pan, heat 1 tablespoon of oil in it over medium heat, add the grated potato and chopped ham, and sauté for 4–5 minutes over medium heat until the potato is cooked. Then evenly distribute the contents of the pan into the center of the tortillas on the plates.

Then, in a small bowl, whisk the eggs with salt and pepper, pour another tablespoon of oil into the pan, reduce the heat to low, pour the whisked egg mixture into the pan, and sauté it for 3–4 minutes, stirring constantly. Spread the cooked scrambled eggs over the potato and ham mixture on the tortillas. Then spread the chopped iceberg lettuce and grated cheddar over the eggs.