Tortilla Wrap

First, prepare the ingredients: Dice the bacon into small cubes and finely chop the onion. Finely chop the parsley and coarsely grate the Edam cheese.

In a pan that best fits a tortilla (ideally 20 cm in diameter), fry the bacon over medium-low to medium heat (approx. 1–2 minutes). Once it renders fat, add the onion and sauté for 2–3 minutes over low heat. Meanwhile, in a cup, whisk the eggs with parsley, salt, and pepper using a fork.

Pour the eggs over the fried onion and bacon, spreading the mixture to the size of the tortilla, and let the eggs cook undisturbed for approx. 10–20 seconds over low heat. Cover these partially cooked eggs with the tortilla and let it stick (for another approx. 10 seconds). Then carefully flip the tortilla upside down into the pan and sprinkle the top (egg part) with cheese. Once the cheese is melted, roll up the tortilla and serve warm.