Crispy tortilla egg wrap with spinach, ham and cheese
Recipe for a crispy tortilla wrap filled with egg, spinach, ham and cheese.
Servings 2 servings
Ingredients
- 2 large wheat tortillas
- 4 eggs
- 2 tbsp milk
- 1/2 red pepper, cut into small dice
- 1/2 small red onion, finely chopped
- 2 small handfuls of spinach, roughly chopped
- 100 g grated mozzarella
- 2 slices cooked ham
- Salt and pepper
- Oil
- Chilli sauce, optional – I use Chu Chum Original
Instructions
- Whisk the eggs and milk together, add the chopped spinach and season with salt and pepper.
- Heat a little oil in two frying pans, divide the pepper and onion between the pans and sauté for a couple of minutes.
- Spread the filling evenly over the base of each pan and pour the egg mixture over – equal amounts in each pan.
- Let the egg mixture set for a moment, then gently push the edges in towards the centre so the omelette is an even round, slightly smaller than the tortilla.
- Tear the ham slices into rough pieces and press them down into the egg, divided between the two pans.
- Scatter the mozzarella over the top of the eggs.
- Lay a tortilla on top of the eggs in each pan – if you want chilli in your tortilla egg wrap, spread one side of the tortilla with chilli sauce first and lay it chilli side down.
- Let the tortilla and egg meld together for a moment, then flip and continue frying on the tortilla side until it is crisp – turn the heat up a little if needed. If the pan looks dry, brush the tortilla with a little oil before flipping.
- Fold one side in towards the centre and then the other, so they overlap.
- Lift the crispy tortillas onto a chopping board, turn them seam side down and cut them in half before serving.