Tortilla Wrap with Bacon and Egg

Prepare the ingredients: cut the bacon into small cubes, finely chop the onion and parsley, and coarsely grate the Edam cheese.

In a frying pan (ideally 20 cm in diameter), fry the bacon over medium heat for about 1-2 minutes. Once the fat has rendered, add the onion and sauté for another 2-3 minutes. Meanwhile, in a bowl, whisk the eggs with the parsley, salt, and pepper.

Pour the egg mixture over the bacon and onion, spreading it to the size of a pancake, and let it cook for about 10-20 seconds. When the egg is half-cooked, place the tortilla on top and let it stick (about 10 seconds). Then, carefully flip the tortilla in the pan, and sprinkle the grated cheese over the egg side. Once the cheese has melted, roll up the tortilla and serve warm.