Scrambled eggs, crispy potato, bacon and cheese wrapped in a tortilla and loaded with Olé sriracha.
Serves: 4 | Prep: 10 min | Cook: 20 min
Ingredients
- 2 medium potatoes, cut into 1 cm dice
- 2 tbsp oil
- 6 rashers bacon, chopped
- 8 eggs, beaten
- Salt and pepper
- 1 cup grated cheddar
- 4 large tortillas
- 1 avocado, sliced
- 3 tbsp The Flavorsmith Olé Sriracha
Method
- Fry the potatoes in the oil over medium heat 12–15 minutes, until golden and crisp. Season and set aside.
- Fry the bacon in the same pan until crisp.
- Lower the heat, add the eggs and stir gently until softly scrambled.
- Warm the tortillas. Fill each with potatoes, eggs, bacon, cheese and avocado, then drizzle with Olé.
- Fold in the sides and roll up tightly. Toast seam-side down in a dry pan for 1 minute to seal.
Chef's tip: Wrap in foil to make ahead — they reheat well in a 180°C oven for 15 minutes.