IMPORTING THE SUPERIOR CULTURE:

Egg and potato burritos ( Jonathan Levitt, September 3, 2008, Boston Globe)

8 eggs, lightly beaten
Salt and pepper, to taste
3 tablespoons butter
4 (10-inch) flour tortillas
1 cup grated Monterey Jack
8 medium cooked potatoes, coarsely chopped
2 avocados, pitted, peeled, and chopped
Hot sauce, to taste
1. Set the oven at 350 degrees. Have a rimmed baking sheet on hand.

2. Beat the eggs with salt and pepper. In a skillet, melt the butter and scramble the eggs into soft curds.

3. Lay 1 tortilla on the counter. In a mound from the top to the bottom of the tortilla, layer 1/4 of the cheese, 1/4 of the salsa, 1/4 of the eggs, 1/4 of the potatoes, and 1/4 of the avocados. Add a couple of shots of hot sauce.

4. Fold the top and bottom edges of the tortilla over the filling. Roll up the tortilla, completely encasing the filling. Wrap in foil and set on the baking sheet. Repeat the layering and folding with the remaining tortillas and filling.

5. Heat the burritos for 20 minutes or until they are warm.