Ingredients :
1 tbs olive oil
4 white-flour tortillas
8 eggs, lightly beaten
1 red chilli, seeds removed, finely chopped
1/4 cup sliced coriander leaves
4-6 drops Tabasco sauce (optional)
1/4 cup (60ml) pure (thin) cream
2 vine-ripened tomatoes, seeds removed, finely chopped
Instructions :
1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil.
2. Add Tabasco if desired, and season to taste.
3. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute.
4. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.
5. Lightly whisk the eggs with the cream and remaining coriander. Season.
6. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set.
7. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose.
8. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
