Description
This Crispy Potato-Egg Wrap is a quick and satisfying breakfast or snack option, combining crispy pan-fried potato slices with fluffy eggs, melted mozzarella cheese, and fresh spinach, all wrapped into a warm, flavorful fold in just 10 minutes.
Ingredients
Scale
Ingredients
- 2 large eggs
- 1 medium potato, thinly sliced
- 1/4 cup shredded mozzarella cheese
- 1/2 cup fresh spinach
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat skillet: Preheat a non-stick skillet over medium heat and add the olive oil, ensuring it’s evenly coated.
- Whisk eggs: In a bowl, whisk the eggs together with salt and black pepper until the mixture is smooth and well combined.
- Cook potatoes: Arrange the thin potato slices in a single layer in the skillet and cook for 3 to 4 minutes, flipping as needed until both sides are crispy and golden brown.
- Add eggs: Pour the beaten egg mixture evenly over the cooked potatoes in the skillet and allow it to cook undisturbed for about one minute, so the eggs begin to set.
- Add fillings: Sprinkle shredded mozzarella cheese and fresh spinach leaves over one half of the egg and potato mixture.
- Fold and finish cooking: Carefully fold the wrap in half to cover the fillings, pressing gently, and cook for an additional 1 to 2 minutes until the cheese melts and the eggs are fully set.
- Serve: Remove the wrap from the skillet, let it rest for one minute, then slice and serve warm for the best taste and texture.
Notes
- Using thinly sliced potatoes ensures they crisp up quickly and cook evenly.
- For extra flavor, add herbs like chives or parsley before folding the wrap.
- You can substitute mozzarella with any cheese of your preference that melts well.
- Make sure not to overcrowd the skillet to allow the potatoes to crisp properly.
- Serve with a side of salsa or hot sauce for added zest.
