Breakfast tortilla sandwich

  • Serves: 1
  • Prep: 5 mins
  • Cook: 4 mins


  • 2 large British Lion eggs
  • 2 tbsp chopped fresh coriander
  • A pinch of salt
  • Ground black pepper
  • 1 tsp olive oil
  • 1 tortilla wrap
  • 1 tbsp sour cream
  • 25g cheddar cheese, grated
  • ½ avocado, skinned and de-stoned
  • 2 tbsp tomato salsa
  • A few pickled jalapeño slices


  1. Crack the British Lion eggs into a jug, add the coriander and a little seasoning.
  2. Heat a 22cm nonstick frying pan. When hot, drizzle over the oil and pour the British Lion eggs mixture in an even layer. Cook over a medium heat for 1-2 minutes until the base is golden and top slightly gooey. Remove the pan from heat.
  3. Lay the tortilla on a board, spread over the sour cream and sprinkle with half the cheese. Tip the omelette onto of the tortilla so the cooked side is faced up.
  4. Make a cut with a knife into the centre of the tortilla omelette. Now mash the avocado and spread on a third of the omelette; spread the salsa over the next third, lastly the remaining cheese over the final third. 
  5. Lift the tortilla omelette at the cut, then fold the avocado third over the salsa third, then this bit over the cheese and jalapenos to make a neat folded tortilla sandwich..Wipe out the frying pan with kitchen paper. Return to cook the tortilla sandwich over a medium heat on each side until toasted and filling hot. Serve hot.

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