TORTILLA EGG ROLLS WITH MINCE

Eggs add extra body to these yummy rolls – if you have leftover braai or potjie meat, use that as a filling instead of mince.

Ingredients

(serves 6)

1 onion, finely chopped 3 tablespoons oil

400 g mince

1 tin (400 g) chopped tomato with Indian spice

A pinch of sugar

6 flour tortillas

2 eggs, beaten in a shallow plate 1½ cup grated cheese chutney, to serve

Here’s how

the onion in 1 tablespoon oil until shiny. Stir in the mince and fry until nicely golden brown. Stop the meat from being lumpy by breaking it with spatula as you stir it while frying.

the tomato and sugar – and also a little water to rinse the tomato tin. Season to taste with salt and pepper, and simmer until thick, about 20 minutes. (Feel free to add more ingredients such as garlic, chilli and vegetables like spinach!)

a large pan with a little oil and heat. Dip the first tortilla into the egg – like when you make French toast – and fry the egg side first in the hot pan until golden and puffed. Turn it around and fry the other side too. Cook all the tortillas in this way. Judge how much egg you use per tortilla – you can always add a little extra into the pan while the eggy tortilla is frying or dip both sides of the tortilla into the egg so you use it all.

the hot tortillas with the mince and a sprinkle of cheese, roll them up and enjoy them with chutney if you like.

If you use a can of plain tomato, jazz it up with a touch of mild curry powder.