Breakfast Tortilla With Pancetta Scrambled Eggs And Caramelized Onions
|For caramelized onions|
|Olive oil||1 Tablespoon|
|Unsalted butter||2 Teaspoon|
|Onions||2 Large, thinly sliced|
|Brown sugar||1 Teaspoon|
|Balsamic vinegar||1 Tablespoon|
|Pancetta/Bacon||150 Gram, trimmed, cut into strips|
|Eggs||6 , lightly beaten|
|Parmesan||2 Tablespoon, finely grated|
|Chives||1 Tablespoon, freshly snipped|
|Tortillas||4 , warmed|
|Baby spinach leaves||50 Gram|
Start with the onions.
Heat the oil and butter in a medium-size pan over a medium heat.
Add the onions; cook, stirring occasionally, for 15 minutes or until the onions are soft and beginning to caramelise.
Add the sugar and balsamic vinegar, then continue to cook for a further 5-10 minutes, or until the onions are caramelised.
For the tortilla filling, place a medium frying pan over a medium heat.
When hot, add the pancetta and fry, stirring occasionally, for 3-4 minutes or until crisp.
Pour over the beaten eggs.
When they start to set around the edge of the pan, gently stir and turn the mixture with a spatula or wooden spoon until the eggs are just set.
Sprinkle over the parmesan and chives.
Gently warm each tortilla through in a frying pan set over a very low heat, then wrap them in a clean tea towel to keep warm.
To serve, divide the scrambled eggs between the warm tortillas.
Top with spinach leaves and a spoonful of the caramelised onions, then wrap the tortilla up to enclose the filling, and eat.