Instructions:
1.) Dice potatoes and add them to a bowl. Add 2–3 tbsp olive oil and season with
2 tsp salt,
2 tsp Italian herbs and seasoning,
2 tsp onion powder,
2 tsp garlic powder,
1 1/2 tsp chili powder,
2 tsp smoked paprika.
Oven bake for 30–35 minutes at 400°F, or air fry for 20–25 minutes at 400°F.
2.) Dice onion and garlic.
3.) Brown ground beef in a pan, drain, and set aside.
4.) In a clean pan, add about 2–3 tsp olive oil, then add onions and garlic. Cook until the onions have some color. Add the drained ground beef, 3 oz Worcestershire sauce, 80 g tomato paste, and season with the same blend you used for the potatoes (same measurements as above). Let the flavors combine for a few minutes after stirring.
5.) In a bowl, mix the eggs and optional blended cottage cheese. Cook on low to medium heat, stirring every minute or so. Season with salt and pepper to taste.
6.) Warm a tortilla, then add eggs, beef, and potatoes evenly. Top with Sriracha and mayonnaise mix to taste, and roll the burrito. Toast each side in a pan for about 30 seconds to seal and crisp. Repeat for the rest.