Recipe Index

Ingredients

• 3oz wholemeal flour (or any other flour), plus extra for dusting
• 2 tbsp olive oil
• 1 large ripe tomato (roughly 5½oz)
• 3 spring onions
• 1 small red pepper, deseeded and finely chopped
• ½ bunch of basil (½oz)
• 2 tsp red wine vinegar
• ½ ripe avocado
• 4 medium free-range eggs
• ¾oz cheddar, finely grated
• salt and black pepper

Method

1. Tip the wholemeal flour into a mixing bowl with a pinch of sea salt and open a well in its middle.
2. Pour 2 fl oz warm water and 1 tablespoon of the olive oil into the flour well, bring the flour in with a fork until a dough starts, then pat it into a ball with floured hands.
3. Knead the tortilla dough on a flour-dusted surface for a few minutes until smooth and stretchy, then rest it for 30 minutes.
4. Deseed the tomato and roughly chop three-quarters of it, finely slice 2 of the spring onions, and toss those with the finely chopped red pepper in a bowl, tearing the basil leaves in and drizzling 1 teaspoon each of olive oil and red wine vinegar over the salsa with salt and black pepper.
5. Mash the avocado flesh in a bowl with a fork, finely chop the remaining spring onion with the leftover tomato quarter, and stir that mixture into the avocado.
6. Split the rested dough in half, roll each piece into a ball, and roll both balls out on a lightly floured surface into circles roughly 9 1/2 inches across.
7. Cook the tortillas one at a time in a large non-stick frying pan over medium heat for 1 minute per side, then remove them from the pan.
8. Beat the eggs in a jug with a pinch of salt and pepper until well combined for the wrap filling.
9. Drizzle 1 teaspoon of olive oil into the frying pan and wipe it around with kitchen paper, pour in half the egg, tilt the pan to coat its base, set a cooked tortilla on the egg, and cook 1 minute before flipping the pair over carefully.
10. Scatter half the grated cheddar over the flipped tortilla for 30 seconds to 1 minute until it melts, then slide the wrap onto a plate.
11. Spread half the smashed avocado across that tortilla, scatter half the tomato salsa over it, and roll the wrap up, repeating the egg, cheese, avocado and salsa steps for the second tortilla.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data