- Feta Egg Tortilla.jpg (53.09 KiB) Viewed 309 times
Takes: 25 minutes (plus pickling and cooling time)
Serves: 4
No nutritional information available.
Ingredients
- 150g feta
- 4 eggs
- 1 tsp sea salt
- 1 tsp red pepper flakes
- 4 x 11½cm flour tortillas (or taco wraps)
- 1 avocado, peeled, stone removed, and flesh sliced
- 6 - 8 cherry tomatoes, halved
- 15g fresh coriander leaves
For the quick pickled onions:
- 1 medium red onion, halved and thinly sliced
- 60ml white wine vinegar
- 1 tsp caster sugar
- 1 tsp flaky sea salt
Method
1. For the pickled onions, place the onions in a 280g jar. Add the vinegar, 120ml water, the sugar, and salt. Close the lid and shake to mix. Leave to pickle in the fridge for about 30 minutes.
2. Heat a large frying pan with a lid over a medium - high heat. Crumble one-quarter of the feta in a 10cm circle (just under the size of your tortilla) into the pan. Make as many feta circles as you can fit into your pan.
3. As the feta begins to cook and melt, crack an egg into the centre of each circle. Sprinkle each egg with ¼ tsp of salt and ¼ tsp of the pepper flakes. Cover the pan with the lid.
4. Lay your tortillas out on a large plate with a couple of slices of avocado on top. Once the egg is cooked and the cheese around the edge has crisped up, divide among the tortillas. Top with a little more avocado, some cherry tomato halves, coriander leaves, and 2 tbsp of the pickled onions. Let cool for a few minutes before serving.
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