Makes 6

Ingredients

• 2                 cups finely chopped potatoes or frozen hashbrowns
• 2                 tbsp vegetable oil
• 2                 tbsp green chutney
• 1                 tsp salt
• 9                 eggs
• 3                 tbsp finely chopped onions
• 1                 tbsp finely chopped cilantro
• 1/4              cup cold water
• 2                 tbsp butter
• 6                 10 inch wheat tortillias
• 1                  tbsp vegetable oil

Instructions

1. Preheat the oven to 350 degrees F
2. Grease a baking tray.
3. Add 2 tbsp oil, 1 tbsp green chutney and 1/2 tsp salt to the potatoes and bake for 15 minutes or till the potatoes are cooked and light brown.
4. In a bowl break the eggs, add 1/2 tsp salt, 1 tbsp green chutney, onions cilantro, and water and mix well.
5. Heat a 9″ frypan, melt 1 tsp butter and make an omelette withe about 3/4 cup of egg mixture,
6. While the omelette is cooking on a hot griddle cook the tortillia on one side for 1 min, brush it with oil turn it around and cook for another 1 min.
7. Put the omelette in the centre of the tortillia, add 1/3 cup potatoes.  Bring the 2 sides 1″ in towards the centre and roll it up.
8. Serve it hot with a green chutney.  This is a perfect breakfast to go.