Potato and Egg Breakfast Wrap

Ingredients

• 1 large flour tortilla
• 3 eggs
• 1 small, diced potato
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 small, thinly sliced onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, chopped fresh parsley(optional)

Instructions

1. 1

   Heat olive oil in a small skillet over medium heat. Add diced potato and onion, cook 10-12 minutes until tender and golden, seasoning with salt and paprika.

2. 2

   Whisk eggs with salt and black pepper in a bowl.

3. 3

   Pour eggs over the potatoes, reduce heat to low, and cook 5-6 minutes until the eggs are just set, loosening the edges with a spatula.

4. 4

   Warm the tortilla in a dry pan for 30 seconds per side.

5. 5

   Slide the tortilla onto the egg mixture, invert the skillet onto a plate to flip, then slide back to cook 2 more minutes.

6. 6

   Fold the tortilla around the egg-potato filling, wrap in parchment, and slice in half. Garnish with parsley.