Sofrito Egg and Potato Wrap

• 150 g (3 large eggs) — Large whole eggs, raw
• 100 g, cut into 1 cm cubes — Raw baby potatoes
• 30 g (1 small tortilla) — Whole-wheat tortilla
• 100 g, finely chopped — Raw cherry tomatoes
• 60 g, finely diced — Raw red bell pepper
• 30 g — Raw baby spinach
• 4.5 g (1 tsp) — Avocado oil
• 3 g, grated — Raw garlic
• 0.8 g — Smoked paprika
• 0.8 g, divided — Fine salt

Method

1. 1Brown the potatoHeat oil in a covered skillet over medium-high. Add potato, 20 g water, and half the salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Open the lid away from your face to avoid steam.
2. 2Cover 5 minutesCover 5 minutes, then uncover and brown 3 minutes, stirring twice.8 minLook for: The potato is tender through and browned on at least two sides.
3. 3Cook the sofritoAdd red pepper and cook 2 minutes. Stir in tomatoes, garlic, and paprika.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Cook 3 minutesCook 3 minutes until jammy, then wilt in the spinach.3 minLook for: The tomato has reduced around the potato and the garlic smells sweet, not raw.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Set the eggsBeat eggs with remaining salt, add to the skillet.Look for: Everything is evenly positioned and ready for the next action.
6. 6Fold over medium-low for 2 to 3 minutesFold over medium-low for 2 to 3 minutes until softly set with no liquid egg remaining.3 min · 160°FLook for: The curds are moist but opaque throughout and reach 160°F.Safety: For vulnerable eaters, cook eggs until firm and 160°F.
7. 7Measure ingredients: Roll the wrapMeasure wheat tortilla, eggs, baby potatoes, and cherry tomatoes using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Roll the wrapWarm the tortilla in the clean skillet for 20 seconds per side, pile the complete egg-potato sofrito down the center, tuck the sides, and roll tightly.40 secLook for: The seam stays closed and the filling is distributed from end to end.Safety: Serve immediately or refrigerate within 2 hours.