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Breakfast Tortilla With Pancetta Scrambled Eggs And Caramelized Onions

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Ingredients
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
Directions

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.
Season.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Fried
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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