Smoked Trout Breakfast Burrito

Ingredients:

• 350 g new red potatoes, halved or quartered
• 2 tablespoons white wine vinegar
• 1 tbsp. l. olive oil
• 3 stalks celery, thinly sliced
• 0.5 cup fresh dill, chopped
• A quarter of a small red onion, thinly sliced
• 8 large eggs, lightly beaten
• 2 tbsp. crème fraîche
• 1 package (140 g) smoked trout, skinless, crumbled
• 2 tablespoons chopped fresh chives
• 4 medium wheat tortillas

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water to a depth of 1 inch (2.5 cm); season with salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender, about 12 minutes. Drain and transfer the potatoes to a large bowl.
2. Stir in 1 tablespoon of wine vinegar and let cool slightly. Add the remaining 1 tablespoon of vinegar and olive oil. Add the celery, dill, and red onion, stir, and season with salt and pepper to taste.
3. Pour the eggs into a large, cold nonstick frying pan. Add the crème fraîche, a pinch of salt, and some freshly ground black pepper and mix well.
4. Cook over medium heat, stirring and scraping the pan with a rubber spatula, until the eggs are set but still soft, 4-5 minutes. Remove from heat and stir in the smoked trout and green onions.
5. Heat the tortillas according to package directions. Divide the fried egg among the tortillas. Fold the sides inward and roll into a burrito. Serve with potato salad.