Description
A quick and delicious Crispy Potato-Egg Wrap that combines crispy pan-fried potatoes with fluffy eggs, melted mozzarella cheese, and fresh spinach, perfect for a nutritious breakfast or light meal in just 10 minutes.
Ingredients
Scale
Egg Wrap
- 2 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Potatoes
- 1 medium potato, thinly sliced
- 1 tablespoon olive oil
Fillings
- 1/4 cup shredded mozzarella cheese
- 1/2 cup fresh spinach
Instructions
- Heat skillet: Heat a non-stick skillet over medium heat and add olive oil to prepare for frying the potatoes.
- Whisk eggs: In a bowl, whisk the eggs with salt and black pepper until the mixture is smooth and uniform.
- Cook potatoes: Place the thinly sliced potatoes into the skillet and cook for 3 to 4 minutes, turning as needed, until both sides are crispy and golden brown.
- Add eggs: Pour the beaten eggs over the crispy potatoes evenly and let cook undisturbed for 1 minute to start setting.
- Add cheese and spinach: Sprinkle shredded mozzarella cheese and fresh spinach on one half of the egg and potato layer while the eggs are still slightly runny.
- Fold wrap and cook: Carefully fold the wrap in half over the fillings and cook for another 1 to 2 minutes until the cheese melts and the eggs are fully cooked through.
- Serve: Remove from heat, let the wrap rest for a minute, slice if desired, and serve warm for the best taste and texture.
Notes
- Use a mandoline or sharp knife to slice the potato thinly for even crisping.
- Fresh spinach can be substituted with kale or arugula according to preference.
- For extra flavor, add herbs like chives or parsley to the eggs before cooking.
- Ensure the skillet is well-heated to prevent the potato slices from sticking.
- Serve immediately for the crispiest texture as the wrap tends to soften upon standing.
