One-Pan Tomato Egg Tortilla Wrap

Then prep

• Slice the tomato into 4 thick rounds.
• Finely chop a handful of parsley or cilantro. Most of it goes in the eggs. Keep the rest in a small pile for the tomatoes.
• Shred the 1/2-3/4 cup cheese.
• Beat the 2-3 eggs in a small bowl with a pinch of salt, pepper, and most of the chopped herbs. This is the egg mix.
• Set out a non-stick skillet roughly the size of your tortilla, a large spatula and a plate. Put the tortilla next to the stove.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1 largeripe tomato (vine-ripened, heirloom, or good Roma), cut into 4 thick rounds
• 2-3 largeeggs
• 1 handfulfresh flat-leaf parsley or cilantro (or a mix), finely chopped
• 1 largeflour tortilla, 10-12 inch (burrito size)
• 1/2-3/4 cupmelting cheese, shredded (mozzarella plus sharp cheddar, Monterey Jack, or Oaxaca)
• 1-1 1/2 tbspolive oil or unsalted butter (or a mix)
• sea salt and freshly ground black pepper
• optionalpinch of chili flakes or smoked paprika, 1/2 small garlic clove (minced), or a few fresh oregano leaves

Steps

1. Heat the 1-1 1/2 tbsp oil or butter in the skillet over medium heat.
2. Lay the 4 tomato slices in a single layer.
3. Cook 1-2 minutes, until they soften and release some juice.
4. Season the tomatoes lightly with salt.
5. Sprinkle the remaining herbs over the tomatoes.
6. Pour the egg mix evenly over the tomatoes.
7. Cook undisturbed 30-60 seconds, until the edges begin to set.
8. Place the tortilla directly on top of the eggs. Press gently so it makes full contact.
9. Cook another 1-1 1/2 minutes, until the eggs are mostly set and stick to the tortilla.
10. Flip the whole thing so the tortilla is on the bottom. Use the large spatula, or slide it onto the plate and invert it back into the pan.
11. Sprinkle the 1/2-3/4 cup shredded cheese over the egg side, all of it or just one half.
12. Fold the tortilla in half, quesadilla-style.
13. Cook 1-2 minutes more, pressing lightly, until the cheese is melted and the tortilla is golden and crisp. Flip once if needed.
14. Slide onto a board. Cut into wedges.
15. Eat immediately, while the cheese is still stretchy. Good with hot sauce, salsa, or avocado.

Notes

A non-stick pan is almost essential for a clean flip. Keep the tomatoes in a single layer. Medium heat keeps the eggs tender and stops the tortilla burning before the cheese melts. This is a working reconstruction of the viral one-pan video method - the original has editing jumps, so these steps are the practical version that gives the same folded, cheesy result.