Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 4 eggs
- 4 to 8 slices of Black Forest ham
- 60 ml (1/4 cup) milk
- 2 potatoes, boiled and sliced into rounds
- 4 slices of cheddar cheese (burger-style)
- 1 onion, finely chopped
- 250 ml (1 cup) corn kernels
- 90 ml (6 tbsp) oil
- 4 tortillas (or more, depending on desired size)
- 60 ml (4 tbsp) BBQ sauce
Preparation
- In a bowl, beat the eggs with the milk, season, then add the corn. Heat a skillet over medium heat with a little oil and cook the eggs like an omelet, keeping them slightly runny and soft.
- Lay the tortillas out on the work surface and brush with BBQ sauce. Arrange the potato slices in the center, add the minced onion, then layer the eggs, cheese, and ham. Fold the edges of the tortillas toward the center to form a tightly sealed wrap.
- Heat a skillet over medium heat with a little oil or butter and sear the crunchwraps for 2 to 3 minutes on each side until they are golden brown and crispy. Serve hot.
