Tortilla Wrap with Potatoes, Egg and Tomatoes
By chef Gulasch
Tortilla wrap with potatoes, egg and tomatoes π―π₯ A hearty breakfast or light lunch that you can prepare in a single pan.
- 27 min
- total
- Easy
- level
2 min prep Β· 25 min cook
What you will need
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Wheat Tortilla 1 pcs -
Potatoes 50 g -
Eggs 1 pcs
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Tomatoes 0.5 pcs -
Grated cheese 20 g -
Vegetable oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients β we'll be cooking with them shortly β¨
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Peel the potatoes. Peel the potatoes and cut them into thin slices.
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Fry the potatoes. Put the potatoes in a pan with a little oil and fry over medium heat for about 5β8 minutes on one side, until they start to turn golden.
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Slice the tomatoes. Meanwhile, slice the tomatoes.
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Turn the potatoes. Turn the potatoes and fry over medium heat for another 5 minutes or so, until golden.
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Add the egg. Beat the egg, pour it into the pan with the potatoes, and season with salt and pepper. Cook over medium heat for about 2β3 minutes, until the egg is lightly set.
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Add the tomatoes and tortilla. Add the sliced tomatoes and place the tortilla on top. Cook over medium heat for another 3 minutes or so, until the tortilla is warmed through and the underside is lightly browned.
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Bake with cheese. Flip the tortilla. Sprinkle grated cheese over one half, fold it over the other half, and cook over medium heat for about 2 minutes on each side, until the cheese has melted and the tortilla is golden.
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Serve. Cut the tortilla into pieces and serve warm.
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