Food Therapy recipe
Cheesy Potato Breakfast Wrap
Ingredients
For the Potato and Egg Base:
1 medium potato, 1 medium tomato, 3 large eggs, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
For the Wrap:
1 large flour tortilla, 150 grams grated mozzarella cheese
1 medium potato, 1 medium tomato, 3 large eggs, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
For the Wrap:
1 large flour tortilla, 150 grams grated mozzarella cheese
Method
1. Prepare the Potato
Wash and peel the potato. Cut it into thin, even rounds approximately 4–5 mm thick.
2. Prepare the Tomato
Cut the tomato into thin, evenly sized slices and set aside.
3. Heat the Pan
Heat the olive oil in a large non-stick frying pan over medium-low heat. Swirl the pan to coat the entire surface.
4. Arrange the Potato Slices
Place the potato slices in the pan in a single layer, arranging them closely together to create a round base.
5. Cook the Potatoes
Cook for approximately 4–5 minutes, until the undersides are golden. Flip each slice and cook for another 3–4 minutes, or until tender and lightly browned.
6. Add the Tomatoes
Arrange the tomato slices evenly over the cooked potatoes.
7. Prepare the Eggs
Crack the eggs into a bowl. Add the salt and black pepper, then whisk until fully combined.
8. Add the Egg Mixture
Pour the whisked eggs evenly over the potatoes and tomatoes. Cook over medium-low heat until the edges begin to set.
9. Add the Tortilla
Place the flour tortilla directly over the egg mixture. Press it gently with a spatula so it adheres to the partially cooked egg.
10. Flip the Wrap
Once the egg is fully set, carefully flip the entire tortilla and potato layer in one movement so the tortilla is underneath.
11. Add the Cheese
Sprinkle the grated mozzarella evenly over one half of the potato and egg surface.
12. Fold the Wrap
Fold the empty half over the cheese-covered half to create a semicircle. Press gently with a spatula.
13. Toast Both Sides
Cook for approximately 1–2 minutes on each side, until the tortilla is golden and crisp and the mozzarella has completely melted.
14. Slice and Serve
Transfer the wrap to a serving board. Cut it into triangular pieces and serve immediately while the cheese is hot and stretchy.
Wash and peel the potato. Cut it into thin, even rounds approximately 4–5 mm thick.
2. Prepare the Tomato
Cut the tomato into thin, evenly sized slices and set aside.
3. Heat the Pan
Heat the olive oil in a large non-stick frying pan over medium-low heat. Swirl the pan to coat the entire surface.
4. Arrange the Potato Slices
Place the potato slices in the pan in a single layer, arranging them closely together to create a round base.
5. Cook the Potatoes
Cook for approximately 4–5 minutes, until the undersides are golden. Flip each slice and cook for another 3–4 minutes, or until tender and lightly browned.
6. Add the Tomatoes
Arrange the tomato slices evenly over the cooked potatoes.
7. Prepare the Eggs
Crack the eggs into a bowl. Add the salt and black pepper, then whisk until fully combined.
8. Add the Egg Mixture
Pour the whisked eggs evenly over the potatoes and tomatoes. Cook over medium-low heat until the edges begin to set.
9. Add the Tortilla
Place the flour tortilla directly over the egg mixture. Press it gently with a spatula so it adheres to the partially cooked egg.
10. Flip the Wrap
Once the egg is fully set, carefully flip the entire tortilla and potato layer in one movement so the tortilla is underneath.
11. Add the Cheese
Sprinkle the grated mozzarella evenly over one half of the potato and egg surface.
12. Fold the Wrap
Fold the empty half over the cheese-covered half to create a semicircle. Press gently with a spatula.
13. Toast Both Sides
Cook for approximately 1–2 minutes on each side, until the tortilla is golden and crisp and the mozzarella has completely melted.
14. Slice and Serve
Transfer the wrap to a serving board. Cut it into triangular pieces and serve immediately while the cheese is hot and stretchy.