- 4 x La Banderita Burrito Grande flour tortillas
- 1 tsp. olive oil
- 8 slices of ham
- 6 eggs
- 2 tbs. cream
- 2 spring onions, finely chopped
- 1 handful of baby spinach
- Coriander, to garnish
- 1/2 a punnet of cherry tomatoes, halved
- Juice of 1/2 a lime
- Guacamole, to serve
- Tabasco to serve
- Salt and pepper
Over a medium heat, warm tortilla on both side for a minute and then keep warm in a clean tea towel.
Crack the eggs and whisk with the cream until well combined. Season with a small pinch of salt and mix through the spring onions. Drizzle a little olive oil in to a large non-stick pan over a medium heat. Pour in the eggs and swirl around the pan. Once it just starts to set bring in the sides with a plastic spatula and swirl again to set the uncooked eggs.
Portion ham, egg, guacamole, spinach, coriander, tomatoes, a squeeze of lime juice and a splash of Tabasco between the tortillas. Wrap to form a burrito.