Breakfast Burrito with Smoked Trout
Ingredients
- 12 ounces baby red-skinned potatoes, halved or quartered
- Kosher salt
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 3 stalks celery, thinly sliced
- 1/2 cup fresh dill, chopped
- 1/4 small red onion, thinly sliced
- Freshly ground pepper
- 8 large eggs, lightly beaten
- 2 tablespoons crème fraîche
- 1 5-ounce package skinless smoked trout, flaked
- 2 tablespoons chopped fresh chives
- 4 medium flour tortillas
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