Breakfast of champions

I love starting the day with a good breakfast after my morning workout. We usually only get to do that on vacation though. Here is a good one. 

Breakfast Burritos

• 1 large boiling potato (8 oz), peeled and cut into 1/3-inch dice
• 4 (9- to 11-inch) flour tortillas
• 4 large eggs
• 1 teaspoon water
• 1 tablespoon olive oil
• 1 cup coarsely grated Monterey Jack (about 4 oz)
• 1 avocado, sliced
• About 1/4 cup fresh or bottled salsa and adobo seasoning 

• Preheat oven to 350°F with rack in middle. Cut 4 (12- by 8-inch) sheets of foil.
• Cook potato in a small pot of salted boiling water until just tender, about 5 minutes. Drain.
• Wrap tortillas tightly in a large sheet of foil and warm in oven until heated through, 10 to 15 minutes.
•  Add potato and cook over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Add some adobo seasoning to the potatoes at this time. Remove from heat and cover to keep warm.
• Whisk together eggs, water, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat.
• Put a tortilla on 1 sheet of foil.  one fourth of eggs, one fourth of cheese, one fourth of avocado, and then salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them. If desired, fold top down (otherwise, filling can be left exposed). Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
  * serve with a side of bacon or crumble bacon on on eggs before folding burrito if desired.