Masala Egg and Potato Wrap

• 150 g (3 large eggs) — Large whole eggs, raw
• 100 g, cut into 1 cm cubes — Raw baby potatoes
• 45 g (1 medium roti) — Plain whole-wheat roti
• 40 g — Plain nonfat Greek yogurt
• 60 g, quartered — Raw cherry tomatoes
• 40 g, chopped — Raw baby spinach
• 1.2 g (about 1/2 tsp) — Garam masala
• 0.5 g (about 1/4 tsp) — Ground cumin
• 0.3 g (about 1/8 tsp) — Ground turmeric
• 4.5 g (1 tsp) — Avocado oil
• 5 g, chopped — Fresh cilantro
• 0.5 g (about 1/8 tsp) — Fine salt

Method

1. 1Crisp the masala potatoesHeat oil in a skillet over medium-high. Add potatoes, cumin, turmeric, and 0.2 g salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Lift the lid away from your face and keep the skillet handle inward.
2. 2Cover for 5 minutesCover for 5 minutes, then uncover and cook 3 minutes, turning twice.8 minLook for: Potatoes are tender through the center with crisp golden spice-coated faces.
3. 3Cook the masala eggsAdd tomatoes and spinach for 90 seconds. Lower heat.1 min 30 secLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Add beaten eggsAdd beaten eggs, garam masala, and remaining salt, and fold for 2 to 3 minutes.3 min · 160°FLook for: Eggs are softly set with no liquid patches, vegetables are hot, and the center reaches 160°F.Safety: Wash hands after cracking eggs and verify eggs reach 160°F.
5. 5Roll and toast the wrapSpread yogurt over the roti, add every potato and egg piece, finish with cilantro.Look for: Everything is evenly positioned and ready for the next action.
6. 6Roll tightlyRoll tightly, and toast seam-side down for 60 seconds; rest 2 minutes before cutting.4 minLook for: The seam stays closed and both halves show even egg, potato, and greens.Safety: Use a clean utensil after eggs reach 160°F and refrigerate leftovers within 2 hours.