Mexican egg roll Elham Fatemi Majd

 Ingredients

  1 large egg 

  a little rapeseed oil 

for frying

  2 tbsp tomato salsa

  about 1 tbsp fresh coriander

Instructions

  

  Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl around the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.

  Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.