Ingredients:

  • 1 tablespoon olive oil
  • ½ small onion, thinly sliced
  • ½ small potato, peeled and diced small (about ½ cup diced)
  • Pinch of smoked paprika
  • 2 large eggs
  • Salt and freshly ground black pepper to taste
  • 1 large (10-inch) tortilla wrap
  • Optional: 1 tablespoon grated cheddar cheese
  • Optional: 1 tablespoon chopped fresh parsley

Instructions:

  1. Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onion and diced potato. Cook, stirring occasionally, until softened and slightly browned (about 5-7 minutes). Sprinkle with smoked paprika.
  2. While the vegetables are cooking, whisk the eggs in a bowl with salt and pepper.
  3. Pour the whisked eggs over the softened vegetables in the frying pan. Cook over low heat, tilting the pan occasionally, until the eggs are mostly set but still slightly moist on top (about 2-3 minutes).
  4. Sprinkle grated cheddar cheese over the egg mixture (if using).
  5. Warm the tortilla wrap in a microwave or dry frying pan for a few seconds to make it pliable. Gently slide the egg mixture onto the warm tortilla.
  6. Fold the tortilla in half or thirds, like a burrito. Sprinkle with chopped parsley (if using) and serve immediately.