Crispy tortilla egg wrap made with leftover meat, spinach and well with melted cheese, – the most delicious and easiest breakfast, lunch or dinner. You can use any leftover meat you may have inside, – and if you are into chilli, it is highly recommended to just smear the tortilla with chilli sauce before the wrap is collected on the pan.

I make these on time and out of time, – it has simply become a big favourite here at home, – with all sorts of fillings. The taste of the soft egg mass with different fillings, surrounded by a crispy tortilla smeared with chilli, – I tell you it’s good.

Also try my other editions with e.g. mushrooms, spinach and cheese, Mexican spicy chicken and greens or ham, greens and cheeses.

Ingredients

2 large wheat tortillas
4 eggs
2 tablespoons milk
100 g leftover meat, beef tenderloin or similar
2 small handfuls of spinach, coarsely chopped
1 small onion, finely chopped
100 g grated mozzarella
Salt and pepper
Oil
Possibly. chilli sauce – I use Chu Chum Original

Here’s how you do it

• Whisk eggs and milk together and season with salt and pepper.
• Roughly chop the meat – the pieces must not be too large – then the wrap will be difficult to fold.
• Heat a little oil on two pans and distribute equal amounts of onions and meat on the pans. Fry for a few minutes and turn down to low heat, season with salt and pepper.
• Add the spinach and let it collapse before pouring the egg mass into equal parts on each pan.
• Let the egg mass sit for a moment and push the sides slightly in towards the middle so that the egg mass is evenly round and so that it is a little smaller than a tortilla pancake.
• Spread the mozzarella on top of the eggs.
• If you want chilli in your tortilla egg wrap, spread one side with chilli sauce before placing them on top of the eggs – with the chilli side down.
• Let the tortilla and egg mass melt together for a moment before you turn them and fry on the tortilla side until this is crispy – turn if necessary. a little up for flare. If there is no fat on the pan, the tortilla can be brushed with a little oil before turning.
• Fold one side in toward the centre and then the other so that they overlap.
• Take your crispy tortillas out on a lard board, turn them upside down and cut them in half before serving.