Scrambled Egg Tortilla

Here’s the last in our series of posts from recent culinary school graduate, Emily Caulfield.

Hopefully we can twist her arm and get her to do more recipes for us in the future! We’re really lucky to have a chef on our Brunchcouver team.

Today’s recipe goes south of the border…. ever made your own tortillas? It’s okay if you go store-bought with this one, we’ll never tell. But making your own tortillas would really impress your guests, and kick it up a big ol’ notch.

home made tortillas

Photo Credit: the Eclectic Oven via Compfight cc

Scrambled Egg Tortilla

Tortilla Dough:


  • 1 cup AP flour
  • 1/4 cup Masa Harina flour
  • 3T Butter
  • 1/2t Baking Powder
  • 1/2t Salt
  • Warm water as necessary


1. Combine flours with baking powder and salt.

2. Cut butter into flour until fine and sandy.

3. Add enough warm water to form a smooth and very pliable dough.

4. Knead for 3-4 minutes. Divide into 8 balls and rest at least 20 minutes.

5. Roll out with flour and bake in a tortilla pan or back of a cast iron skillet.

Scrambled Egg Filling


  • 1/2 potato, peeled, medium dice
  • 1/4 red pepper, medium dice
  • 1/4 onion, medium dice
  • 1/2 jalapeño, brunoise
  • 1 clove garlic, chopped
  • 3 eggs, beaten with a touch of milk, salt, pepper
  • 1/4 tomato, diced
  • 1 green onion, sliced
  • 1T chopped cilantro
  • Method:

1. Fry the cubed potatoes in olive oil. Remove and set aside.

2. Fry onions, pepper, jalapeño until onions are golden. Add garlic.

3. Add egg mixture and cook, stirring constantly until fluffy.

4. Remove from heat and toss/add in potatoes, tomato, green onion and cilantro.

5. Fill tortilla, wrap and serve hot.


Emily Caulfield is a recent graduate of the Northwestern Culinary Academy. You can follow her culinary exploits at  


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