French Toasted Homemade Tortilla Egg N Cheese Wraps

Although now it seems like a faraway dream during Corona times, we used to occasionally go to the Jerusalem mall to Greg’s coffee shop on the top floor (although it’s changed hands since) and if you ordered the breakfast, one of the possible egg orders was an egg/tortilla wrap. Sorta. The thing you were served wasn’t a wrap and was a strange combo but the idea of the possibility intrigued me. I’ve since seen versions of this and decided to make my own, sort of French toasting the tortilla, enrobing it in egg and wrapping it around a cheesy filling. Briefly, it was abso delish. DH gave it 2 thumbs up and it’s now on the menu.

I believe I’ve established that I’m kinda fussy about my food. In Israel, you cannot always find flour tortillas and even when I do, I dunno, they seem to have a slightly funny taste to me. So I’ve made them in the past, but decided to again make my own tortillas. If you wanna skip this step and use ready made, no prob, skip this step but I warn you. They are delectable and easy, made in a food processor in minutes. Give it a shot!

So into the processor, put your flour, baking powder, salt and, believe it or not, better with marg than with butter. It doesn’t get too soft with marg and that is to be desired. Just sayin’. K. In they go.

Pulse in the processor until slightly crumbly.

See the little crumbles? Good. Next add in a slow stream the hot (not boiling) water and pulse pulse pulse just till a shaggy ball is formed.

Scoop all together and let rest (you can let rest in a bowl or in the food processor or on the silpat/parchment paper you will roll it out on. Just make sure to cover it with damp towel or plastic wrap so it doesn’t dry out. This should yield 12 or so balls.

Now I know you don’t wanna wait and let it rest but do it anyway. It’s about 10-15 minutes but that’s the difference between it rolling out smoothly and not needing flour to roll it and not. So do it, really.

Now roll them out a few at a time (these are approximately 8 inch (around 20 cm) circles, not necessary to be precise)

and take a nice big non-stick frying pan and lightly oil and wipe off all the oil (just helping it be non-stick if you get me) and heat till medium high, not highest temp or they’ll burn and that’d be a shame. Make sure you have one for the pan and another ready to roll. Always have at least two ready cuz this goes very fast. Have a plate ready to stack the tortillas on. Remember. You want them soft, pliable and ready to roll literally. Okey dokey, here goes!

See those bubbles popping up? Good, take your spatula and peek underneath to see if you have little brown marks on the underside, if so flip immediately. This takes about 15 seconds (literally, so no walking away in the middle).

Isn’t that pretty? Yum too. K. Just another 15 seconds or so or till other sides has brown marks. The other side will not have the same kind of brown marks, they will be larger dark spots so don’t wait for more than that or they will burn. Flip out onto plate on the side of pan and repeat till all your dough balls have been used up. If you truly don’t overcook them and stick to the 15 second rule, they stay soft and pliable. And you can see the bigger dark brown marks on top, see?

Okay. We have tortillas, yay. Next step, if you don’t just gobble them down as they are is making them into a wrap. K. You can use the same frying pan but best is to use an omelet size pan. Take two eggs and beat with a little salt and put in lightly oiled hot pan. Immediately place the tortilla into the egg and dredge it (press it down to absorb the egg) and then turn the tortilla over, leaving the egg in the pan, to the other side and let the other side sit in the egg mixture and start to cook, like so:

See the tortilla is glistening with egg? It’s already been dipped. Basically, you areFrench toasting the tortilla. Now if you do this in a smaller omelet pan, the egg won’t escape you like mine did, but that’s okay, scrape it to the size of the tortilla and then flip the whole thing, egg and tortilla together to the other side.

Cook in frying pan just till egg is cooked and flip onto a serving plate. Now have your filling ready. I fill mine with some tomato pesto (can be regular pesto, salsa, heck you can use pizza sauce if you like) and grated cheese. You want something that will meld and melt together quickly with the hot egg wrap. So make a line of filling and a line of cheese near the end of the wrap.

And roll the wrap up like so:

Cut in half on the diagonal and you can garnish with a sprig of parsley. It’s a lovely hot quick meal (well, quick once you have the tortillas) and very satisfying. In addition, the tortillas freeze brilliantly. The trick is, freeze for about an hour or two and then gently pull apart and refreeze and they stay nice and separate from each other, no parchment paper needed. Delicious as breakfast, brunch, lunch or dinner.

French Toasted Homemade Tortilla Egg n Cheese Wraps

For the Tortillas:

4 cup flour (480 grams)
2 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine (80 grams)
1 1/4 (294 ml) cups hot (NOT boiling) water

For the tortilla egg wrap:

Oil spray
2 beaten eggs
Pinch salt
Pinch pepper
1 flour tortilla
Shredded cheese
Tomato pesto, regular Pesto, pizza sauce or tomato salsa

Directions:

For tortillas: In food processor pulse flour, baking powder, salt and margarine till crumbly. Slowly add hot water pulsing briefly till slightly shaggy dough is formed. If a drop sticky, it’s fine. If very sticky, add a tablespoon of flour and process briefly, if still sticky, another tablespoon till not too sticky. Let rest 10-15 minutes, covered with damp towel/paper towel or plastic wrap. Reform into a ball with your hands and you will see it’s smooth. On a silpat or parchment paper divide dough into 12 balls and roll with rolling pin into thin circles, about 8 inches or 20 cm approximately. Cook on lightly oiled and then wiped clean hot nonstick skillet 15 seconds on one side till brown bubbles form and flip and cook on other side about another 15 seconds or till larger dark spots form on the other side. Immediately remove from pan and put on plate on the side. Repeat with all the dough till you skillet “bake” them all. If you overcook them, they won’t be pliable and you won’t be able to roll them so really watch the time. At this point you can freeze the tortillas. They keep beautifully and you can take one or two out whenever you wish. Remember, freeze for an hour or two, separate them again and refreeze.

To make the wraps:

Take the beaten eggs with the salt and pepper and put it into a skillet with some butter or oil in a hot pan. Take the tortilla and dip on one side into the egg mixture and turn over and then let it sit in the egg mixture and cook together till firm then flipping the whole thing over and cooking on the other side just till done. Take the tortilla wrap put it on a plate put the tomato pesto, pesto or the tomato salsa over one edge of the tortilla wrap, sprinkle the shredded cheese in a line next to the pesto and roll tightly together and cut in half diagonally serve with pesto or salsa on the side to dip.