Ingredients:

  • 4 Large Eggs
  • 1 Tbsp Whole Milk or Cream
  • 1 Tbsp Unsalted Butter, divided
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 2 units (10-inch) Flour Tortillas
  • 1/2 cup (packed) Mature Cheddar Cheese, grated
  • 4 strips Streaky Bacon, cooked until crispy
  • 1 small Spring Onion, finely sliced (optional)
  • 2 tsp Brown Sauce (HP or similar)

Instructions:

  1. Prepare Fillings: Cook the bacon until crisp. Remove and drain on a paper towel. Chop roughly. Grate the cheese and slice the spring onion (if using).
  2. Prepare the Egg Mixture: In a bowl, whisk the 4 eggs vigorously with the milk, smoked paprika, salt, and pepper until light and slightly frothy (about 30 seconds).
  3. Heat Pan: Melt 1/2 Tbsp (7g) of butter in the non-stick pan over medium-low heat. The heat must be low and consistent to prevent browning too quickly.
  4. Pour Egg: Pour half of the egg mixture into the pan. Tilt the pan immediately to spread the eggs into a thin, even circle that covers the entire base.
  5. Cook the Omelet: Cook undisturbed for 3–4 minutes. The edges should set, and the top should be mostly firm but still slightly moist. Do not flip it; we want a smooth side for wrapping.
  6. Remove Omelet: Slide the cooked egg blanket onto a clean cutting board or plate. Repeat the process with the remaining butter and egg mixture for the second omelet.
  7. Warm the Tortilla: Place the first tortilla directly into the hot, empty pan for 30–60 seconds per side until pliable and slightly warmed. Remove and place on a clean surface.
  8. Create the Cheese Barrier: Sprinkle half of the grated Cheddar down the centre third of the tortilla. This 'cheese barrier' melts and prevents the wrap from getting soggy.
  9. Layer the Filling: Place one omelet blanket over the cheese. Spread 1 tsp of brown sauce down the centre of the omelet. Top with half of the crispy bacon and half of the spring onion.
  10. Fold and Roll: Fold the sides of the tortilla in first (about 1 inch), then tightly roll the wrap up from the bottom edge, securing the filling. Ensure the seam is tight.
  11. Seal and Crisp: Return the rolled wrap to the dry, non-stick pan (seam side down) over medium heat. Press lightly with a spatula and toast for 2–3 minutes per side until golden brown and the cheese is fully melted.
  12. Serve: Slice diagonally and serve immediately.