MARK STEVEN'S AMERICAN BREAKFAST BURRITO

“I’ve been making brekkie burritos since college,” says Mark Stevens of Open Fire Co. of this recipe. “They’re comfort food filled with other comfort food. They’ve gotten me through good times and bad times… and can feed an army or the whole family.”

• 1 Medium potato, cubed
• 
1 tsp smoked paprika
• 
3 tbsp olive oil, divided
• 
One small tomato

• 1/4 onion, diced
• 
1/4 green capsicum, chopped

• 1 garlic clove, chopped

• Parsley sprigs

• 1 tsp chili flakes
• 
1/2 pack Salumi Australia pork and fennel sausage

• Two big spoonfuls of Salumi Australia ‘Nduja

• 2 eggs

• 1/2 avocado, sliced
• 
1 handful grated aged cheddar cheese

• 2 flour tortillas

• Roast potatoes with paprika and pinch of salt in oil in a medium skillet on medium heat for 8-10 minutes until soft and golden brown. Stir occasionally. When done put aside.
• Using the same heated skillet, turn heat down, add another tbsp of oil and cook the sausage on low heat for 8-10 minutes until inside is cooked through.

• While sausage cooks, Make a quick salsa by mixing together tomatoes, onion, capsicum, garlic, parsley and chilli flakes. When sausage is done, cut into small chunks.

• Put ‘nduja salami in skillet to heat up for 4 minutes on low. When the salami fat starts rendering and is cooked put aside.

• In separate large skillet on minimal heat, heat up the tortillas one by one.
• Once salami is cooked, re-oil the skillet and crack eggs into already hot skillet. As soon as the whites start to whiten, scramble the eggs while removing the skillet from heat. Continue scrambling as the remaining heat from the skillet continues to softly cook the eggs.
• Burrito construction: take the heated, soft tortilla and lay it on plate of cutting board. Smear a small spoon of ‘nduja in the middle in a line. Then add a big spoonful of potatoes on the same line. Add a big spoonful of sausage on top. Then add a spoonful of eggs. Be mindful the burrito must be able to close. Once the hot ingredients are in, nestle a spoonful of salsa, avocado and cheese around the mound. Sprinkle some salt and pepper.

• To close the burrito, fold the perpendicular end of the ingredient mound over and then tuck the parallel sides over to make a little vessel with top end open. Eat from that end with the closed end on the bottom to prevent spillage.