Breakfast burrito

Ingredients

• 4 g Potatoes
• 1 piece Spring Onions
• 100 g Plain Flour
• 1 piece Egg White
• 150 ml Milk
• 1 tsp Bicarbonate Of Soda
• 3 piece Butter
• 2 piece Vegetable Oil
• 6 piece Cherry Tomatoes
• 12 piece Bacon
• 6 piece Egg

Steps

1. Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
2. Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
3. Heat a large non-stick air fry pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
4. Heat the air fry to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then air fry for about 5 mins until softened. air fry the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.