For the Roasted Potatoes:
6 medium Russet potatoes, peeled and cubed
1/4 cup olive oil
1 teaspoon salt
1 teaspoon oregano
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
finely chopped scallions for garnish
For the Wrap:
2 large eggs
salt and pepper, to taste
1/2 avocado, sliced
1 tablespoon salsa
1 tablespoon sour cream
2 slices cheddar cheese
2 medium sized tortillas or 1 large
Preheat oven to 450 degrees.
Place chopped potatoes on a baking tray. Drizzle with olive oil. Sprinkle the salt, peppers and oregano and mix well to coat. Spread the potatoes on the tray and bake for 20-25 minutes.
Beat the eggs, salt and pepper with a whisk until fluffy.
Over medium heat, butter a frying pan generously. Pour egg mixture in the pan and cook the omelet.
Place the omelet on a plate and put the slices of cheese on top. Fold over so the cheese melts.
Warm the tortillas in the pan slightly.
Cut the omelet into two pieces if making 2 wraps.
Place one half of the omelet in the center of a warm tortilla. Put 3 slices of avocado, 1 dollop of sour cream and some salsa over the omelet. Roll the tortilla up and repeat the same steps with the second tortilla.
Serve with the potatoes on the side. Garnish the potatoes with some finely chopped scallions.