Burrito with Potato and Cheddar

INSTRUCTIONS

• 1
  Peel the potato and grate it finely. Grate the cheddar finely as well, cut the chicken ham into small cubes, and chop the iceberg lettuce finely.
• 2
  Now prepare 2 plates and place a tortilla on each. Then take a larger pan, heat 1 tablespoon of oil over medium heat, add the grated potato and chopped ham, and fry for 4–5 minutes over medium heat until the potato is cooked. Then evenly distribute the contents of the pan in the center of the tortillas on the plates.
• 3
  Next, beat the eggs with salt and pepper in a small bowl, pour another tablespoon of oil into the pan, reduce the heat to low, pour the beaten egg mixture into the pan, and fry, stirring constantly, for 3–4 minutes. Spread the finished scrambled eggs over the potato and ham mixture on the tortillas. Then spread the chopped iceberg lettuce and grated cheddar on top of the eggs.
• 4
  Then roll up both tortillas: First, fold the free side edges of the tortilla towards the center to partially cover the filling, and hold them together. Then take the bottom edge of the tortilla, fold it over the filling, and roll the entire tortilla towards the top edge (rolling the folded side edges along the way).
• 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 brown.
• 6
  Remove the toasted burritos from the pan and serve immediately.