Tortilla Rolled with Scrambled Eggs, Cheese, and Caramelized Onions


2 tablespoons unsalted butter
1 onion, thinly sliced
1 dozen large eggs
2 tablespoons water
Kosher or Sea Salt
freshly ground black pepper
1 tablespoon unsalted butter
8 flour tortillas
1-1/2 tablespoons hot sauce (optional)
1 cup shredded cheddar or Monterey Jack cheese


In a medium non-stick skillet over medium heat, gently sweat the onions in the butter, for about 20 minutes, or deep golden brown – be careful not to burn. Transfer to a plate. Wipe the skillet clean. In a medium bowl, whisk the eggs and water. Season with salt and pepper. Melt the butter over low heat. Add the eggs to the pan and leave them be for 2 minutes. With a rubber spatula or wooden spoon, gently scrape the eggs from the bottom of the pan. Let them cook another minute or so, then scrape again – do not move them too often. Continue at this slow pace until the eggs are no longer runny and holding together. Remove from the heat. Lay a tortilla on a work surface. Spoon a few tablespoons of the scrambled eggs down the center. Drizzle a teaspoon of the hot sauce along the eggs. Add a few tablespoons of the onion, then a few tablespoons of the cheese. Roll. Repeat with remaining tortillas.


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Better to heat the torts on a

Better to heat the torts on a flat griddle for a minute or so. Turn frequently. As they get softer and just start to brown in spots, they're ready for filling.

Another alternate method is to start the eggs in the skillet, then when about half done, add the onions and whatever other veggies you wish in, to cook in with the eggs.