Egg and Tortilla Wraps
7,8 / 10
To reheat the burritos: wrap in foil and place in a warm oven for a few minutes until heated through
1 Cutting board, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Wooden spoon, 1 Teaspoon, 1 Tablespoon, 1 Pot, 2 Non-stick pans, 1 Slotted spatula
Heat the oil in a frying pan, add the potatoes and cook stirring occasionally until golden and tender. Set aside.
Break the eggs into a pan and add the milk, salt and butter.
Cook over a medium heat, whisking all the time, until the eggs are scrambled. Season to taste with pepper.
Place a few spinach leaves on each tortilla.
Spoon a layer of potatoes and scrambled eggs down the centre of each tortilla. Sprinkle with parsley.
Top with the cheese, then fold over the edges of the tortillas and roll up.