Omelette Tortilla, with Sweet Chilli Hummus

I first encountered egg tortillas in 2007, in San Antonio, Texas, which is not so far away from the Mexican border. It is a great way to make a filling meal in a short space of time. It is an analogue to a number of meal formats found elsewhere in the world, and in Britain (Cornish pasties, Scottish bridies, etc.), which wrap food up in some form of bread or pastry.

I've included some earlier versions on this blog in which I used egg as the basis of the filling: Mexican Scrambled Egg Wrap, and Spanish Omelette Wrap.

This one is a little different, in that the commercially available tortilla wraps used were made with an infusion of sweet potato and feta cheese (sourced from Aldi).

I beat two eggs in a bowl, and added about 50 mls of water, which makes the omelette flexible after frying. The omelette (salted, and with a little paprika and white pepper) was cooked in a little butter in an omelette pan. At first at a high heat, but immediately turned down to nothing. After five minutes the omelette was turned, and cooked for another five minutes at the lowest heat (currently I cook with an electric hob which has a high degree of latent heat in the metal hobs. With a gas hob, you don't need to anticipate how hot the hobs will be in advance).

While the omelette was cooking, I smeared the surface of the tortilla with a sweet chilli hummus.

The omelette was then decanted onto the tortilla, the sides were folded in; the ends were sealed, and the tortilla was rolled. The tortilla was cut in two at 20 degrees with a sharp knife. Ready to eat, and delicious!