Tortilla Wrap with Bacon and Egg

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

In a pan that fits the tortilla well (ideally 20 cm diameter), fry the bacon over medium heat for 1–2 minutes. Once the fat renders, add the onion and sauté for 2–3 minutes until translucent. Meanwhile, whisk the eggs in a cup with the parsley, salt, and pepper.

Pour the egg mixture over the bacon-onion mixture so that the mass is the size of the tortilla. Let the eggs set for approx. 10–20 seconds. Then place the tortilla on the still slightly liquid eggs and press lightly so that it sticks (approx. 10 seconds). Carefully flip the tortilla so that the egg side is on top, and sprinkle with the grated cheese. Once the cheese has melted, roll up the wrap and serve warm.