Mexican egg roll
Ingredients
- 1 large egg
- a little rapeseed or olive oil for frying
- 2 tbsp tomato salsa
- about 1 tbsp fresh coriander
Method
- STEP 1
Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
- STEP 2
Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.
RECIPE TIPS
MAKE YOUR OWN SALSA
If you don’t have bought salsa, chop a tomato and a little onion, mix that with a dash of ketchup and chilli sauce, then stir in some chopped coriander.
