Egg and Potato Wraps

A short while back, Cherie wanted eggs for breakfast, with a condition – no boiled eggs, fried eggs, omelettes or curries. Obviously, we had a challenge on our hands. The solution turned up in the form of egg and potato wraps.

Surprisingly simple to make, these wraps tasted great, looked good and Cherie loved them!

Make thin, large wraps with beaten eggs. Set aside. Heat sesame oil, crackle mustard, fry turmeric powder, onions, chopped ham, curry leaves and ginger, then throw in some mashed potatoes, mix well, taste, season. Stuff the egg wraps with the potato and ham mixture. Cut into 2 inch segments and arrange vertically.  Sprinkle with sesame seeds, chili oil, mint and a dab of tomato ketchup.  Serve.

Not only did Cherie polish off her portion, she even asked for more!

- Sid

Tip: If you want the wraps stiffer, smoother and easier to handle, throw a little white flour and milk into the beaten eggs. Not so much as to make pancakes (they’ll break on rolling) but just enough to smoothen the mixture and slightly stiffen the cooked wrap, which will make it easier to work with.

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