Sunday supper: Breakfast burritos

Serves 4.

Breakfast burritos first appeared on a menu in 1975 at Tia Sophia’s in Santa Fe, N.M., and now they’re beloved as a handheld, hearty and customizable meal. For this potatoey burrito version, we wanted potatoes that stayed extra-crispy. Frozen Tater Tots, thawed and then smashed flat in the skillet, did the trick. We added fluffy scrambled eggs, pinto beans, sharp cheddar cheese and sautéed vegetables for a vegetarian filling. A potent chipotle sour cream sauce provides tang and heat without adding excess moisture. Browning the rolled burritos in a hot skillet right before serving produces a crispy golden exterior and helps them stay sealed. To thaw frozen tots, let them sit in the refrigerator for 24 hours or arrange them on a paper towel-lined plate and microwave for 1 ½ minutes.

Chipotle sour cream:

• 1/4 c. sour cream

• 2 tbsp. minced canned chipotle chile in adobo sauce

• 2 tsp. lime juice

• 1 clove garlic, minced

• 1/4 tsp. table salt

Burritos:

• 6 tbsp. vegetable oil, divided

• 2 c. frozen Tater Tots, thawed and patted dry

• 1 poblano chile, stemmed, seeded and chopped

• 1/2 c. frozen corn

• 1/4 c. chopped onion

• 1 tsp. chili powder

• 1/2 tsp. table salt

• 8 large eggs, lightly beaten

• 4 (10-in.) flour tortillas

Directions

For the chipotle sour cream: Combine sour cream, chile, lime juice, garlic, cayenne and salt; set aside.

For the burritos: Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add Tater Tots to skillet and press with spatula or underside of dry measuring cup to flatten slightly. Cook until crispy and deep golden brown, about 4 minutes per side. Transfer tots to paper towel-lined plate and set aside. Wipe skillet clean.

Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add poblano, beans, corn, onion, chili powder and salt and cook until softened, 6 to 8 minutes. Add eggs and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 to 2 minutes. Off heat, gently stir in cheddar and constantly fold eggs and cheddar until clumped and just slightly wet, 30 to 60 seconds. Cover to keep warm.