This recipe’s origins lay with one of the supermarkets local to here being taken over by South American’s, who know a good flour tortilla and stock the best ones you can buy around here. I have made my own, but these are better than I can do, so why bother. Burritos are the first recipe I made with the tortillas, and I’ve used them as Chapatis with Indian dishes, but one morning fancying a change from my poached egg on toast I made a thin omelette with spices in it, drizzled it with a spicy chilli sauce and rolled it in a hot tortilla. Fab!
Since then I’ve made different variations depending on what vegetables or sauces I’ve had. I’ve added mange toute peas, sweet garden peas, blanched broccoli, sweetcorn or peppers and I’ve put a spread of hummus or aubergine pate on the tortilla before the omelette. The recipe below is for the plain spiced omelette, which is lovely and tasty as it is, or you might want to add vegetables for a more robust omelette.
For a dinner plate sized tortilla you want –
1 free range egg
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1 tablespoon water / vegetable stock / milk
pinch salt
freshly ground black pepper
fresh coriander roughly chopped
olive oil for frying
Mix all the ingredients together.
Heat the oil in a small frying pan, add the egg mix and cover. Cook slowly until just set.
Turn the omelette onto a warmed tortilla, drizzle with a hot chilli sauce of your choice, roll and enjoy!
