Description
The Crispy Potato Egg Wrap is a quick and easy breakfast or snack that combines crunchy golden potatoes with fluffy savory eggs, all wrapped in a soft tortilla or flatbread. Perfect for busy mornings or anytime you want a comforting meal with delightful textures and customizable flavors.
Ingredients
Scale
Main Ingredients
- 2 medium starchy potatoes (Russets preferred)
- 3 large fresh eggs
- 2 tablespoons olive oil or butter
- 1 large tortilla or flatbread (flour, whole wheat, or gluten-free)
- Salt, to taste
- Black pepper, to taste
Optional Add-ins
- 2 tablespoons shredded cheese (cheddar, mozzarella, or feta)
- ½ cup sautéed vegetables (spinach, bell peppers, mushrooms)
- Fresh herbs (parsley, chives, rosemary, or thyme), chopped
- Chili flakes or hot sauce, to taste
Instructions
- Prepare the Potatoes: Peel and finely shred the potatoes using a grater. Rinse the shredded potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel. This step is important for achieving maximum crispiness.
- Cook the Potatoes: Heat olive oil or butter in a nonstick pan over medium-high heat. Spread the shredded potatoes evenly in the pan and press down gently. Cook without stirring for 5 to 7 minutes until the bottom is golden and crispy. Carefully flip the potatoes to cook the other side until browned. Season with salt and pepper.
- Scramble the Eggs: While the potatoes cook, whisk the eggs in a bowl with a pinch of salt and pepper. Once the potatoes are done, set them aside and reduce the heat to medium. Pour the eggs into the pan and scramble gently until just cooked but still moist.
- Assemble the Wrap: Warm the tortilla or flatbread briefly until pliable. Layer a generous amount of crispy potatoes on the wrap, then add the scrambled eggs on top. Add any optional toppings or herbs as desired, then roll the wrap tightly.
- Final Crisp: Place the wrapped potato egg wrap back into the pan with a little oil or butter. Cook on each side for 1 to 2 minutes, pressing lightly to seal the edges and add extra crunch to the exterior.
Notes
- Drain potatoes thoroughly to ensure crispy potatoes.
- Cook potatoes in a single thin layer to brown evenly.
- Use medium-high heat to crisp potatoes without absorbing excess oil.
- Warm the tortilla before assembling to prevent tearing and ease rolling.
- Season at every step to build layers of flavor.
- Use gluten-free tortillas to make this recipe gluten-free.
- Leftover cooked potatoes can be chopped finely and pan-fried for reuse.
- For a vegan version, replace eggs with scrambled tofu and use vegan cheese.
- Reheat wraps in a skillet to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 210mg
Keywords: crispy potato egg wrap, breakfast wrap, snack, crispy potatoes, scrambled eggs, quick breakfast, easy wrap, savory wrap
