Potato Burrito

Name: Potato Burrito
Yield: 268.2 g
Ingredients: Potato Cream Soup 180 g; Steamed Barley Rice 66.67 serving; Olive Oil 1 g; Anchor Unsalted Butter 5 g; Parmesan Cheese 15 g; Black Pepper 0.5 g

338 kcal

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Ingredients

Main ingredients

Potato Cream Soup 180 g
Steamed Barley Rice 1 serving

Seasonings/Sauce

Olive Oil 1 g
Anchor Unsalted Butter 5 g
Parmesan Cheese 15 g
Black Pepper 0.5 g

Nutrition summary

Carbohydrates 24.96 g 29%

Protein 8.99 g 11%

Fat 22.65 g 60%

Serving size 268.17g

Cooking steps

1

Dice the potatoes and onions.
2

Heat cooking oil in a pan and sauté the potatoes and onions.
3

Season with salt and pepper.
4

Place the sautéed ingredients on a tortilla.
5

Add cheese and roll up the tortilla.
6

Melt butter in a pan and grill the rolled burrito on both sides until golden brown.

Potato Burrito

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