Cheesy Potato Burritos

Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes and onion (if using). Cook, stirring occasionally, for 8-10 minutes, until the potatoes start to soften and brown slightly.
Reduce the heat to medium. Sprinkle the potatoes with garlic powder, chili powder, cumin, salt, and pepper. Stir well to coat.

Pour the $1/4$ cup of water into the skillet. Immediately cover the pan with a lid.
Allow the potatoes to steam for 5-7 minutes, or until they are fork-tender. The water will help them cook through and prevent sticking.
Remove the lid and cook for another 1-2 minutes to evaporate any remaining liquid.

Remove the skillet from the heat.
Stir in the sour cream (if using) for a creamier texture.
Mix in 1 cup of the shredded cheddar cheese until it melts and coats the potatoes. Taste and adjust seasonings if necessary.

For easier rolling and a better texture, warm the tortillas before assembling. You can do this by:
- Microwave: Wrap all 4 tortillas in a damp paper towel and microwave for 30-45 seconds.
- Skillet: Heat a dry skillet over medium heat and warm each tortilla for about 20 seconds per side.

Lay a warm tortilla flat on a clean surface.
Place about $1/4$ of the potato mixture in a line slightly below the center of the tortilla.
Sprinkle with a bit more of the remaining shredded cheese and any optional fillings (like salsa or cilantro).
To roll the burrito:
1. Fold the left and right sides of the tortilla over the filling.
2. Fold the bottom edge up and over the filling.
3. Tuck the edges in as you roll the burrito tightly away from you.

Serve the burritos immediately with extra salsa or hot sauce.
Optional Crispy Finish: For a restaurant-quality crunch, place the rolled burritos (seam-side down) in a dry skillet over medium heat and cook for 1-2 minutes per side until golden brown and crisp.

Cheese Choice: Sharp cheddar gives a great flavor, but for a smoother melt, try Monterey Jack or a queso blanco blend.
Freezer Instructions: These burritos are excellent for meal prep!
1. Assemble the burritos as instructed, but do not crisp them in a skillet.
2. Wrap each tightly in parchment paper or aluminum foil.
3. Place wrapped burritos in a large zip-top freezer bag. Freeze for up to 3 months.
4. To Reheat: Remove the foil/paper and microwave for 2-3 minutes, or bake at $350^\circ F$ ( $175^\circ C$ ) for 15-20 minutes until heated through.
Make it Spicy: Add a pinch of cayenne pepper, $1/2$ teaspoon of smoked paprika, or a few dashes of hot sauce to the potato mixture for extra heat and depth.

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