Hearty chorizo and haloumi breakfast wrap

When I was in the MasterChef house, we sometimes just grabbed whatever was available in the fridge, threw the ingredients together inside a tortilla and called it breakfast. That's how this hearty man-style wrap was born.

INGREDIENTS

2 tablespoons oil

200g haloumi, cut into 5 mm strips

1 chorizo sausage, cut into slices

1 potato, peeled and cut into 1.5 cm cubes

2 eggs

sea salt, to taste

freshly ground black pepper, to taste

2 large flour tortillas

1 avocado, flesh scooped out and diced

1 tomato, diced

handful coriander leaves

hot sauce, such as Sriracha, Tabasco or salsa picante, to taste

METHOD

Heat the oil in a heavy-based frying pan over a medium–high heat. Cook the haloumi until golden and crisp on both sides, about 2 minutes each side. Remove and set aside.

In the same pan, fry the chorizo for 5 minutes, or until charred and crisp on both sides, and some of the fat has rendered out. Remove the chorizo from the pan, leaving the fat in the pan, and set aside with the haloumi.

Now add the potato to the chorizo oil in the frying pan, adding more oil if necessary; stir-fry for 5 minutes until cooked and crispy on the edges.

Crack the eggs into the pan, scramble with a spoon and cook for 1 minute. Return the chorizo and haloumi to the pan, season with salt and pepper and stir to mix well.

Meanwhile, warm the tortillas in a separate large non-stick frying pan over a medium heat for 10–15 seconds each side.

Divide the filling between the tortillas, add the avocado, tomato and coriander leaves, and slosh as much hot sauce on it as desired. Fold the bottom part of the tortilla upward, then wrap around from both sides to enclose the filling.

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