Crispy Turkish Potato Breakfast Wrap (The Crunch Bomb)
1119kcal
Ingredients
- 2 medium Potatoes (Russet potatoes work best)
- 2 large Eggs
- 4-5 tbsp Vegetable oil
- ½ cup Shredded kashar cheese, mozzarella, or mild cheddar
- 3-4 slices Beef salami or turkey/chicken deli meat
- 1 small Tomato, thinly sliced
- ½ cup Fresh arugula
- 1 pinch Salt
- 1 pinch Black pepper
Equipment
- Large Non-Stick Skillet: Essential for getting that even, golden crust.
- Pastry Brush: To apply the signature crispy glaze.
- Chef's Knife: For fine slicing of potatoes and onions.
- Mixing Bowl: To toss your potato filling with spices.
Method
- Grate the potatoes using the coarse side of your grater. Crucial Step: Place the grated potatoes in a kitchen towel and squeeze out every drop of excess liquid. This ensures maximum crispiness.
- Heat the oil in a non-stick or granite skillet over medium heat. Spread the potatoes evenly, pressing them down with a spatula to form a flat disc.
- Fry until the bottom is golden brown and holds together (about 5-7 minutes).
- Whisk the eggs with a pinch of salt and pour them evenly over the potatoes. Cover the pan with a lid and lower the heat for 2 minutes to let the eggs set.
- Once the eggs are cooked, place the cheese, salami, and tomatoes on one half of the potato disc. Top with fresh arugula.
- Carefully fold the other half over the filling using a spatula. Let it sit for 30 seconds to melt the cheese.
- Slide it onto a plate and enjoy the crunch!
Nutrition
Calories1119kcalCarbohydrates81gProtein29gFat77gSaturated Fat19gPolyunsaturated Fat33gMonounsaturated Fat20gTrans Fat0.4gCholesterol67mgSodium1105mgPotassium2205mgFiber11gSugar8gVitamin A1389IUVitamin C98mgCalcium368mgIron4mg
Notes
For extra crispiness, cook the grated or thinly sliced potatoes in a single layer in a hot pan and avoid stirring too often. Let them develop a golden crust before flipping.