Chickpea and Potato Stuffed Omelet with Tortillas

Ingredients

• Tortillas4 count (160 g)
• Chickpeas3/4 cup (150 g)
• Potato1 medium (180 g)
• Egg3 medium (150 g)
• Olive Oil1 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Dice the potato and beat the eggs in a small bowl.

3. 3

   Step 3

   Next, heat the oil in a small pan over medium heat.

4. 4

   Step 4

   Add the diced potato to the pan and cook over medium-high heat until golden brown and tender, stirring occasionally, for about 5-7 minutes. Salt and pepper. Set aside once done.

5. 5

   Step 5

   In the meantime, season the eggs with salt and pepper.

6. 6

   Step 6

   Pour the beaten eggs into the same pan, making sure they spread evenly.

7. 7

   Step 7

   Cook the omelet over medium-low heat until set and flip. Cook for another minute or two.

8. 8

   Step 8

   Mash half the browned potatoes and chickpeas. Stuff the omelet. Serve the remaining potatoes and chickpeas on the side. Optional: Add a pinch of paprika powder to the chickpea and potato mixture.

9. 9

   Step 9

   In the meantime, warm both sides of the tortillas for 30 seconds.

10. 10

    Step 10

    Serve the stuffed omelet with the tortillas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Potato Stuffed Omelet with Tortillas can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.