Burrito with Potato and Cheddar

INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Then roll both tortillas: Always first fold the loose side edges of the tortilla towards the center so that they partially cover the filling, and hold them together. Then grasp the bottom edge of the tortilla, fold it over the filling, and roll the entire tortilla upwards from there towards the top edge (rolling up the folded side edges as you go).
• 5
  Place both rolled tortillas seam-side down in the pan and dry-fry them over low to medium heat for 1–2 minutes on each side until golden.
• 6
  Remove the fried burritos from the pan and serve immediately.