On special occasions, my family and I like to eat this for brunch, but you can definitely have it as a snack or for lunch/dinner. I made this on Sunday night for my dinner.
Ingredients (for 2-3 egg rolls)
3-4 large eggs
about 1 teaspoon of vegetable oil per egg roll
chopped tomatoes, cucumbers, and onions (or any combination of these)
Tomato ketchup or hot tomato sauce
salt and pepper to taste
Method:
-In a skillet, add 1 teaspoon of vegetable oil and allow it to get slightly warm.
-Meanwhile, crack open all the eggs and empty the yolks and whites into a bowl. Whisk/stir vigorously until properly mixed. Add salt and pepper to taste.
-Add enough of the egg mixture to the skillet to coat the bottom of skillet evenly. The egg layer can be very thin but usually is about the thickness of about 2 tortillas.
-Before the egg mixture begins to solidify, add a tortilla to the skillet on top of the egg. If you add the tortilla after the egg has cooked too much, the tortilla does not stick as well.
-Once the egg has solidified, flip the whole thing over and cook the tortilla side of the egg roll. You can cook it to your desired crispiness. Typically it is cooked really well until its golden brown and quite crispy.
*Note: when I cooked this Sunday night, I didn't have any cucumbers or onions handy, so I just used tomatoes.
-Roll up the egg roll and enjoy while its hot!
*Extras: When I have some extra time and patience and am not desperate to stuff my face, I like to lightly sautee the tomatoes and onions before adding them to the egg roll. I'm not sure if that's authentic or not, but it tastes really good :)
