Tex Mex Wrap

Method

Heat an omelette pan, add the tortilla to the hot pan and cook for about 15 seconds on each side.
Place the tortilla on a serving plate.
Beat eggs and water together in a small bowl until blended and season with salt and pepper to taste. Pour
in egg mixture. With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the
centre so uncooked egg can reach the hot pan surface, tilting the pan as necessary to fill the holes created
by the spatula with liquid egg mixture. Repeatedly ‘dig holes and fill them’ until the egg mixture will no
longer flow. Your omelette should fill the entire pan and still be moist on top. This should take about 20
seconds. Be carefull not to over cook the omelette until it’s dry. The moist egg will cook when the omelette
is folded.
Sprinkle the fillings over the top of the entire omelette. Holding the plate with the tortilla in one hand and
the omelette pan in the other, slide the omelette on top of the tortilla.
Roll the tortilla (don’t do it too tightly).
To Serve: Slice the rolled tortilla in half. Place one half horizontally on the plate and lean the other half
upright against it. Garnish with some guacamole and sour cream.