How to make the Crunchiest Breakfast Burrito

14 mins for prep

Breakfast

Easy

1 x serving(s) $3 / serving

{"autoplay":"true","autoplay_speed":"3000","speed":"300","arrows":"true","dots":"true","rtl":"false"}

I’ve made thousands of these during breakfast shifts at Aussie cafés… and if there’s one thing that sets a great breakfast burrito apart, it’s the potatoes.

The secret to that unbeatable crunch? It comes down to three simple moves:

Choose the right spud. Go for a high-starch variety like Russet—they’re cheap, accessible, and crisp up beautifully.
Grate them fast. I use a food processor to blitz them in under 5 seconds (check the IG video if you want to see it in action—game changer).
Wring them out. This step’s crucial. Use a clean cloth or tea towel to squeeze out all the excess moisture. Less water = more crisp. Then into the air fryer they go.

I usually make a big batch so I can reheat them across the week. Because honestly—nothing beats an epic breakfast burrito to start the day right.

For nutrition based topics and ways to learn how to eat to improve your performance sign up to my free newsletter HERE called Legendary

Ingredients

For the burrito

3 Tbsp of Extra Virgin olive oil

2 tortillas

6 eggs

1 russet potato, grated

1/2 avocado, sliced

1/4 cup of cheddar cheese

1 cup baby spinach

salt and pepper

For the Peruvian Sauce

1 cup fresh cilantro (packed, stems ok)

1–2 jalapeños (seeds in for heat, out for milder)

1 garlic clove

2 tbsp lime juice

1/4 cup Greek yogurt

2 tbsp olive oil

2 tbsp grated Parmesan cheese (adds depth)

Salt to taste

Method

For the sauce, combine all ingredients in a blender and blitz until smooth. Taste and adjust seasoning as needed.
For the burrito, start by preheating your air fryer. Grate the potato and spread it out on a clean cloth, then wring it out to remove as much moisture as possible. Transfer to a sheet tray, toss with 1 tablespoon of olive oil, salt, and pepper, then air fry for 12–15 minutes until crispy — be sure to scrape and flip halfway through for even crisping.
Scramble your eggs in a hot pan with 1 tablespoon of olive oil, using the soft scramble technique I showed in the Egg Rose video.
Add the remaining oil to the same pan and sauté the spinach for about 20 seconds, just until wilted. Season with salt.
To assemble, lay your tortilla flat and layer the eggs, spinach, crispy potatoes, avocado, and cheese. Fold up the burrito, then toast it seam-side down in a dry pan for 30 seconds to seal.

Optional: pop it in the oven for 2 minutes to melt the cheese, or wrap it in foil to store for later in the week.