Cheesy Spinach Breakfast Burritos
Ingredients
- 8 large eggs
- Kosher salt
- 6 tablespoons vegetable oil
- 2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
- 4 large flour tortillas
- 2 cups grated Oaxaca cheese (about 7 7/8 ounces)
- 1 small white onion, sliced
- 2 poblano chiles, halved, seeded and thinly sliced
- One 10-ounce box chopped frozen spinach, thawed and squeezed dry
- Sour cream and hot sauce, for serving
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