Camp Breakfast Burrito

Method

1. Set the camp stove on a flat, stable surface out of the wind. Peel the potatoes (or just scrub them) and cut them into 1 cm cubes; small, even cubes cook through in a skillet. Chop the onion into 1 cm pieces and cut the bacon into 2 cm strips. Crack the eggs into a bowl or lidded jar, add the milk, half of the salt and the pepper, and beat until no streaks of white remain.

   Add in this stepEggs 4Milk 2 tbspSalt 1½ pinchBlack pepper 1 pinch

2. Lay the bacon in a cold 26 cm cast-iron skillet, set it over medium heat and cook for 6 min, turning now and then, until crisp and deep golden. Starting cold melts the fat slowly, so the bacon crisps instead of burning. Lift it onto a plate. Leave about 1 tablespoon of fat in the pan and pour any excess into a heatproof can, never onto the ground.

   Add in this stepStreaky bacon rashers 4

   medium heat

3. Add the oil to the bacon fat, then the potatoes, onion, water and the rest of the salt. Cover with a lid or foil and cook over medium heat for 5 min; the steam softens the potatoes quickly. Uncover, turn up to medium-high heat and cook for 7 min, stirring only every 2 minutes so they can brown, until golden and crisp and a cube squashes easily with the spatula. Tip onto the bacon plate and cover to keep warm.

   Add in this stepCooking oil 1 tbspPotatoes 240 gOnion 60 gWater 3 tbspSalt 1½ pinch

   medium heat→medium-high heat

4. Wipe the skillet with a paper towel held in tongs. Over medium heat, warm the tortillas one at a time, about 20 seconds per side, until soft and pliable, 2 min in total, and stack them wrapped in foil or a clean towel. A cold tortilla cracks when you roll it.

   Add in this stepLarge flour tortillas (25–30 cm) 2

   medium heat

5. Turn the heat down to medium-low heat. Pour in the eggs, wait 20 seconds, then slowly push them from the edge to the centre with the spatula for 3 min, until set into large, soft curds that still look slightly moist; they finish cooking in their own heat. Turn off the heat, crumble the bacon back in, add the potatoes and scatter over the cheese, stirring gently until it melts.

   Add in this stepCheddar, grated 60 g

   medium-low heat

6. Lay a tortilla flat and spoon a line of filling across the lower third, leaving 5 cm clear at each side; top with salsa and hot sauce to taste. Fold in the sides, then roll up tightly from the bottom. Place seam-side down in the skillet over medium heat for 2 min, turning once, to seal and lightly toast. Burritos in the pan at a time: 2 (a '+' means two rounds).

   Add in this stepTomato salsa (jarred or fresh) 4 tbspHot sauce to taste

   medium heat