Mexican · Brunch
Potato and Egg Wrap
A folded flour tortilla filled with scrambled egg, pan-fried potato, and melted queso oaxaca, seasoned with cumin and topped with pickled jalapeno and cilantro. Served with salsa on the side. Quick to assemble, pan-cooked, and eaten by hand as a portable morning meal.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
446Calories
18.5gProtein
24.4gFat
34.9gCarbs
3.4gSugar
3.9gFiber
794mgSodium
372mgChol
9.8gSat Fat
560mgPotassium
420mgCalcium
2.8mgIron
0.6mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
herb-salt
hidden-gems
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Peel and dice the potato into 1/2-inch cubes. Finely dice the onion and cilantro separately. Whisk the eggs with salt until uniform.
2
Fry
Heat vegetable oil in a small skillet over medium heat. Fry the potato cubes for 8–9 minutes, stirring occasionally, until edges are golden and fork-tender.
3
Scramble
Add diced onion and cumin to the potato, cook for 1 minute until aromatic. Pour in whisked eggs and stir gently over medium-low heat for 2–3 minutes until just set.
4
Build
Warm the tortilla in a dry skillet for 30 seconds per side. Lay flat, spoon filling down center, top with queso oaxaca, pickled jalapeno, and cilantro, then fold and roll into a tight cylinder.
5
Plate
Slice the wrap in half on the diagonal and serve immediately with salsa on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 7 oz200g potato
- 22 flour tortilla (8-inch, about 45g)
- 2 oz60g queso oaxaca
- 4 tbsp40g white onion
- 1/2 tsp1/2 tsp cumin-ground
- 2 tsp10ml vegetable oil
- 2 tbsp30g pickled jalapeno slices
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
