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Crispy Potato Egg Breakfast Wrap
Melissa Hart

Crispy Potato Egg Breakfast Wrap

This meatless wrap still eats like a full counter breakfast. Smash cooked potatoes on the griddle until their edges lace, then add peppery eggs and cheddar. Salsa stays on the side because a wet wrap is a short-lived wrap.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1/2 tsp smoked paprika
  • 6 large eggs
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas

Method
 

  1. Microwave the baby potatoes with 2 tablespoons water for 7 to 8 minutes until fork-tender, then drain them.
  2. Heat the olive oil on a griddle, smash the potatoes to 1/2 inch thick and season with half the salt and the smoked paprika.
  3. Cook for 4 minutes per side until the edges are dark gold and crisp.
  4. Whisk the eggs with the remaining salt and black pepper and scramble them in a nonstick skillet until 160°F.
  5. Divide the potatoes, eggs and cheddar among the tortillas and roll them tightly.
  6. Toast the wraps seam-side down for 2 minutes, then turn and toast for 1 minute more.