Description
A delightful wrap of crispy potatoes and fluffy eggs, perfect for breakfast, lunch, or dinner.
Ingredients
Scale
- 2 large eggs
- 1 medium potato, peeled and grated
- Salt, to taste
- Pepper, to taste
- 2 tortillas or wraps
- Oil for frying
- Optional toppings: cheese, salsa, or herbs
Instructions
- Heat oil in a pan over medium heat.
- In a bowl, mix the grated potato with salt and pepper.
- Pour the potato mixture into the pan and flatten it slightly. Cook until the edges are crispy, about 5-7 minutes.
- In another bowl, beat the eggs until thoroughly mixed.
- Pour the beaten eggs over the crispy potato base. Cook until the eggs are set.
- Place the wrap over the potato-egg mixture and cook for a minute before flipping.
- Cook the other side until golden brown.
- Slide onto a plate, sprinkle with your favorite toppings, and serve warm.
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg