Preheat your oven to 200°C (400°F).

In a large mixing bowl, toss the diced potatoes with olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chilli powder, and smoked paprika until evenly coated.

Spread the seasoned potatoes onto a baking sheet lined with parchment paper.

Roast in the oven for about 25-30 minutes, or until crispy and golden brown, stirring halfway through for even cooking.

In a large skillet over medium heat, add the diced onion and minced garlic and sauté until translucent (around 3-4 minutes).

Increase the heat to medium-high and add the extra lean beef mince, breaking it up with a spatula.

Once the beef is browned, add the Worcestershire sauce and tomato paste. Mix well and let simmer for an additional 5-10 minutes until fully cooked.

In a large bowl, beat the eggs along with the optional cottage cheese for added fluffiness and protein.

In a non-stick skillet, scramble the eggs over medium heat until just set. If you’re using egg whites, add them to the mixture for an extra protein punch.

On each tortilla, layer a generous helping of the roasted potatoes, beef mixture, and scrambled eggs.

Drizzle with sriracha mayonnaise for a spicy kick.

Roll up each tortilla burrito-style, tucking in the ends to secure the filling.

If meal prepping, wrap each burrito in foil or plastic wrap and keep them in the fridge for up to 4 days, or freeze for up to 2 months.

To reheat, microwave for about 1-2 minutes (or longer if frozen) or place in a preheated oven at 180°C (350°F) for around 10-15 minutes.