大象传媒

Poppy’s Pesto Egg and Potato Wrap

Ingredients:

• 1 small potato cut into 1cm cubes (any will do including Maris Piper, new potatoes, King Edward)
• 2 free range eggs
• 2 tsp basil pesto
• Salt and pepper
• 3 cherry tomatoes, cut into quarters
• Grated cheddar cheese or parmesan
• A few torn basil leaves
• Spoonful of cream cheese
• Tortilla Wraps

Method:

1. Cube the potatoes and get them into a medium heat frying pan with some oil, season and leave to cook, tossing occasionally for around 15 minutes

2. Once golden and cooked through, remove from the pan

3. In the same pan, add the pesto and wait for it to get bubbly, then crack in your eggs, leave them to cook until the white is cooked

4. In the time, smear the cream cheese on to your wrap

5. Using a spatula, lift the eggs and pesto and add your wrap to the pan (cream cheese side face up) and place your eggs on one half of the wrap.

6. Add the tomatoes, basil leaves and parmesan and then fold the empty half of the wrap over the eggs and cook on both sides until golden

7. Serve