Ham and Cheese Roll with Scrambled Potato

Ingredients

• Egg3 count (165 g)
• Potato1 medium (180 g)
• Ham2 slice (60 g)
• Cheese2 slice (50 g)
• Tomato1/2 count (65 g)
• Tortillas1 count (40 g)
• Lettuce2 leaf (20 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

2. 2

   Step 2

   At the same time, crack 2/3 eggs in a bowl and add salt, pepper and beat.

3. 3

   Step 3

   Place a pan over medium heat. Once heated, pour half of the oil, spread and add the beaten eggs.

4. 4

   Step 4

   Cover and cook over medium-low heat until set, this will take approximately 4 minutes.

5. 5

   Step 5

   Carefully flip the omelet using a spatula, lower the heat and continue cooking for 1-2 minutes. Remove from heat.

6. 6

   Step 6

   Fill with ham and cheese. Roll and set aside.

7. 7

   Step 7

   Separately, place a pan over high heat. Add the remaining oil with the egg and cooked potatoes.

8. 8

   Step 8

   After 30 seconds, stir constantly with a spatula until is sets. This will take 2-3 minutes.

9. 9

   Step 9

   To make the salad, cut the tomato, lettuce and bell pepper. Season with salt, pepper and lemon juice.

10. 10

    Step 10

    Serve the hand and cheese roll with scrambled potato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ham and Cheese Roll with Scrambled Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.