Directions

1. Heat the oven to 425 F with a baking pan in the oven.
2. In a large bowl, combine the potatoes, oil, paprika, salt and pepper and toss well so the potatoes are coated. Spread potatoes evenly on the hot baking pan and bake for 30 minutes or until golden brown and crisp around the edges.
3. In a skillet over low heat, add the whisked eggs and cook until just cooked through. Transfer the eggs to a plate.
4. To assemble the burritos, evenly divide the spinach and red cabbage among the tortillas. Top with the scrambled eggs, pico de gallo, potatoes, avocado and cilantro. Squeeze some lime juice over each burrito.
5. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking in the sides and the filling and roll the burrito.
6. Lightly coat a skillet with oil over medium heat. When the pan is hot, place the burritos in the pan, seam-side down. Cook, covered, for approximately 3 minutes until golden brown. Flip and continue cooking an additional 3 minutes until the bottom is again, golden brown.
7. Cut each burrito in half and serve warm.
8. These burritos can be made ahead of time. Assemble them and wrap tightly in plastic wrap and refrigerate. When ready, take them out of the refrigerator and cook the burrito as directed above.