Ingredients
Scale
Tortillas
- 335g bakers flour
- 170g water
- 40g olive oil
- 1 teaspoon of salt
- 1 tablespoon chopped fresh chives
Filling
- 1 egg per person
- 1 rasher of chortcut bacon per person, diced
- 1/2 tablespoon of fresh chives per person
- 8 spinach leaves per person
- 1/2 tablespoon of bbq sauce of choice per person, more or less to taste
- 1/2 teaspoon Worcestershire sauce per person, more or less to taste
- 1 tablespoon of cheese per person
Instructions
Tortillas
- Place everything into the tmx bowl.
- Blitz on speed 6 just to slightly combine.
- Lock lid and press interval speed for 2 minutes.
- Let it sit for 15 minutes if time allows or commence rolling.
- If you don’t have a tmx simply use a food processor to form your dough or use your hands and knead by hand for 5 minutes.
- Remove from bowl. Divide your dough into 8 pieces.
- Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
- I rolled all my 8 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling, flip it over.
- You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
- Place it onto a plate with a tea towel over the top.
- Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
- Note – The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.
Filling
- Place bacon into a small frying pan over medium heat. Cook until starting to crisp.
- Crack and egg into a small bowl and gently whisk.
- Pour over bacon and top with chives.
- Flip once egg has semi set.
- Cook through.
Assembly
- Mix BBQ sauce and Worcestershire sauce together.
- Spread thinly over a tortilla.
- Top with spinach leaves.
- Top with egg and sprinkle with cheese.
- Fold one side over, then the other side over and secure with a toothpick.
Notes
- A little flavoured aioli is also delicious. We use store bought.
- Vary filling to suits you tastes. r