Chorizo, Cheese & Egg Tortilla Wrap

INGREDIENTS

• 70g Dunnes Stores Mild Chorizo, finely chopped
• ½ onion, very thinly sliced
• 5 large eggs
• 2 Dunnes Stores Large Flour Tortillas
• 70g manchego cheese, grated
• 1 large Dunnes Stores Italian Roasted Peppers, chopped
• Handful parsley, finely chopped
• 2 heaped tbsp roasted garlic aioli
• Rocket leaves, to serve

METHOD

1. Heat a small drizzle of olive oil in a non-stick pan. Add the chorizo and onion and cook over a medium heat for 10 mins or until the chorizo is turning crispy and the onions have softened. Keep warm in a bowl in a low-heated oven.
2. Whisk the eggs with salt and pepper.
3. Take a non-stick frying pan, a little larger than your flour tortilla. Drizzle in a little olive oil. Add half the egg, and swirl around the pan to make a thin omelette, then cook undisturbed for 1-2 mins or until almost set with some wetness on the surface.
4. Lay the tortilla over the undercooked surface, and cook for 1 more minute.
5. On one quarter of the tortilla, top with half the chorizo & onion mixture. On another quarter of the tortilla, place half the roasted peppers. On another quarter of the tortilla add half the garlic aioli and parsley and on the final quarter, place half of the cheese. Fold the top to the bottom to make a half moon, then fold in half so you are left with a triangular shape. Remove from the pan and serve with a side of rocket leaves