Scrambled egg, tomato and chorizo tortillas
1 individual, coarsely chopped
6 regular, (6 x 40g)
250 g, halved
9 medium, lightly beaten
½ cup(s), (125ml)
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chorizo, stirring, for 6–8 minutes or until browned and crisp. Drain on paper towel. Wipe pan clean. Lightly spray same pan with oil. Add tomatoes and cook, stirring, for 1–2 minutes or until softened. Transfer to a bowl. Wipe pan clean.
- Whisk eggs and milk in a large jug until combined. Season with salt and freshly ground black pepper. Heat oil in same pan over medium heat. Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw the set edges of the egg into the centre. Cook, stirring slowly, for 30 seconds or until eggs are creamy and almost set. Fold in chorizo, tomatoes and parsley.
- Meanwhile, heat tortillas following packet instructions. Lay warm tortillas on a flat surface and top with scrambled egg mixture. Roll to enclose f illing and use cocktail sticks or toothpicks to secure. Serve immediately.