Tortilla Omelette Roll

Ingredients

• 4 readymade refined flour tortillas
• 12 eggs
• Salt to taste
• Crushed black peppercorns to taste
• 4 teaspoons oil
• 4 tablespoons butter + for applying
• 2 tablespoons chopped garlic
• 8 tablespoons chopped onions
• 4 green chillies, chopped
• 8 tablespoons chopped green capsicum
• 24-32 button mushrooms, thickly sliced
• Torn iceberg lettuce leaves as required
• Readymade salsa as required
• Sour cream to drizzle + for serving
• Nachos for serving

Method

1. For each portion break 3 eggs in a bowl, add salt and crushed black peppercorns and whisk well.
2. Heat 1 teaspoon oil and 1 tablespoon butter in a shallow non-stick pan. Add ½ tablespoon garlic and sauté for 30 seconds.
3. Add 2 tablespoons onions and 1 green chilli, mix and sauté till onions turn translucent.
4. Add 2 tablespoons green capsicum, mix and sauté for 1 minute. 
5. Add 6-8 sliced mushrooms, mix and sauté for 2-3 minutes. Add salt and crushed black peppercorns and mix well. 
6. Add egg mixture and spread it evenly all around, place a tortilla on top, apply some butter and cook on medium heat for 1-2 minutes. Flip and cook for 1 minute. 
7. Place the prepared tortilla on a butter paper, arrange lettuce leaves on 1 side and place some salsa on top. Drizzle some sour cream on top and roll. 
8. Cut into half, keep on a serving plate and serve with salsa, sour cream and nachos.