Rustic Mexican Egg Morning Burritos

Instructions

1. 1
   Beat the eggs in a bowl with a pinch of salt and freshly ground black pepper until foamy and the yolks are completely incorporated into the whites.
2. 2
   Heat the butter or oil in a large skillet over medium-high heat.
3. 3
   Add the coarsely chopped onion and sauté for 3 to 4 minutes until it begins to brown and slightly caramelize its edges.
4. 4
   Reduce the heat to medium and add the finely chopped tomato; Cook for 2 minutes so that it releases its juices without completely falling apart.
5. 5
   Pour the beaten eggs over the vegetable mixture in the skillet.
6. 6
   Cook, moving gently with a silicone spatula from the edges to the center, until the eggs are tender and juicy (avoid overcooking them so they don't turn out dry).
7. 7
   Remove the pan from the heat to stop cooking.
8. 8
   Heat the flour tortillas on a griddle over medium heat until they are soft, pliable, and lightly bubbled.
9. 9
   Distribute a generous portion of the Mexican egg in the center of each warm tortilla.
10. 10
    Fold the sides of the tortilla inward and roll tightly from the base up to form closed burritos.
11. 11
    Optional: return the assembled burritos to the comal for 30 seconds on each side to seal the fold and give them a slightly crunchy exterior touch.
12. 12
    Serve immediately, cut in half diagonally if you want a more attractive presentation.