Crispy Potato and Egg Breakfast Burritos

Steps

1. Make the avocado sauce first: mash the avocado in a bowl, then stir in the Greek yogurt, lime juice, cilantro, jalapeño and one third of the salt until smooth. Set aside.
2. Heat three quarters of the canola oil in a large skillet over medium-high heat. Add the potatoes in one layer, cover and cook 8 minutes, stirring once.
3. Uncover, add the onion and green bell pepper, and cook 8–10 minutes more, stirring now and then, until the potatoes are crisp and tender. Season with the paprika, cumin, black pepper and another third of the salt. Move the potato hash to a plate.
4. Lower the heat to medium and add the remaining quarter of the canola oil to the skillet. Beat the remaining third of the salt into the eggs, pour them in and stir gently until softly set and cooked to 160°F (71°C).
5. Turn off the heat and sprinkle the cheddar over the eggs so it melts.
6. Warm the flour tortillas in a dry skillet for about 20 seconds per side.
7. Divide the potato hash and cheesy eggs among the tortillas, spoon a quarter of the avocado sauce over each, fold in the sides and roll up tightly. Toast seam side down in the skillet for 1 minute and serve.