Breakfast Kati Roll

Kati Roll is nothing but a Indian Burrito.  But the key is to coat the tortilla or indian bread with egg almost like you would a bread for a french toast.  Here is my twist to a traditional kati roll that is generally stuffed with BBQ meat or veggies.  Instead of using regular egg, I made an Indian omlette style egg. And stuffed it with seasoned skillet potatoes.  I would say that the mint chuntney and the tandoori bbq masala really gave it that "Kati Roll" style punch!

2 Tortillas

4 eggs

1/2 onion chopped

1/2 tomato, chopped

2 green chillies, finely chopped

Cilantro

Salt and Black Pepper

Potatoes:

4 small red potatoes, washed, peeled and cut into wedges

Dash of Salt, Black Pepper, Italian seasoning, Garlic powder, Paprika, Tandoori BBQ masala

Mint chutney

1. First make the potatotes. After washing and cutting them add to a bowl.  Drizzle olive oil followed by all the seasonings listed above (under the potatoes).  Toss well. In a skillet, heat oil, add the potatotes. Do not overcrowd. You want them cooked and crispy. So spread them out in a skillet. Cook for about 3 to 4 minutes while tossing them around in a pan every so often.  Check for doneness. Towards the end, I covered the skillet with a lid just for 2 to 3 minutes.  Then uncover and let cook again.  When you cover a lid, the steam leaves water and contents get soggy. So make sure that doesnt happen to your potatoes. 

2. Break 4 eggs and beat them well with 2 tbsp of milk.  Add the onions, tomato, green chillies, salt and black pepper, and chopped cilantro. Mix well.

3. Heat oil in a skillet.  Keep your tortilla ready.  Add half of the egg mixture. Quickly add your tortilla and press down. The idea is for the egg to stick to the tortilla.  Keep the flame on medium high.  Then flip the egg/tortilla.  Turn the heat down to medium.

4. Add half the potatoes, mint chutney, and ketchup (optional). 

5. Roll it up. Serve hot.

Makes 2 wraps.

Step by Step Directions: