bonappetit4.7
Omelet Roll-Up
Zaynab Issa streamlines the beloved egg roti roll-ups of her childhood using store-bought tortillas and plenty of melty American cheese.
👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●spatula
📝 Preparation Steps
1
Whisk 4 large eggs, 1–2 green Thai chiles (depending on heat preference) or 1 jalapeño, finely chopped, and 2 Tbsp. whole milk in a medium bowl until combined.
large eggs4–2 green Thai chiles (depending on heat preference) or 1 jalapeño, finely chopped1. whole milk2 Tbsp
2
Heat 1 Tbsp. extra-virgin olive oil in an 8"–10"-diameter nonstick skillet with a lid over medium. Pour in half of egg mixture; season with kosher salt and freshly ground pepper. Cook eggs, undisturbed, until edges are set but center is still mostly runny, about ⏱️ 45 seconds. Top with one 7"–8"-diameter flour tortilla or whole wheat chapatis or rotis and cook until tortilla is fused to egg, about ⏱️ 30 seconds; check by gently shaking skillet. Flip with a rubber spatula. Arrange 1 slice American cheese, torn in half, in a row down center of omelet. Increase heat to medium-high, cover skillet, and cook until cheese is melted and tortilla is golden in spots, about ⏱️ 30 seconds. Slide onto a plate and roll up tightly. Repeat to make 1 more roll-up.
. extra-virgin olive oil, divided2 TbspKosher salt, freshly ground pepperlarge eggs4American cheese, torn in half2 slices
3
Serve roll-ups with achar, sambal oelek, sriracha, or hot sauce.
Achar, sambal oelek, sriracha, or hot sauce (for serving)
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