This crispy potato-egg wrap technique originated from Korean street vendors who discovered double-frying potatoes creates the perfect tortilla substitute.
Crispy Potato-Egg Wrap
Indulge in this delightful Crispy Potato-Egg Wrap, where a perfectly golden potato crust cradles a luscious filling of fluffy eggs and gooey melted cheese. Toss in your favorite fresh toppings for an extra burst of flavor, and you’ve got a satisfying meal that’s as fun to make as it is to eat. Perfect for brunch or a quick dinner, this wrap is sure to become a family favorite!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- Arugula or lamb’s lettuceoptional
- 1 potato (thinly sliced)
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 2 eggs (whisked)
- Fresh mozzarella balls
- Shredded mozzarella cheese
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(1)
- Seasoning: oregano, basil, paprika, black pepper, onion powder
📦Other(1)
- Cherry tomatoes
👨🍳 Instructions
- 1
In a pan, heat butter and olive oil over medium heat.
- 2
Thinly slice the potato and place the slices in a circular pattern in the pan.
- 3
Cover with a lid and cook for 5 minutes until golden and soft.
- 4
Whisk the eggs with a pinch of salt, then pour them over the potatoes.
- 5
Sprinkle shredded mozzarella cheese on top and cover again for 1–2 minutes.
- 6
Add arugula, cherry tomatoes, mozzarella balls, and your spices.
- 7
Fold the potato layer in half like a sandwich, cook briefly, then transfer to a plate.
- 8
Cut in half and enjoy warm!
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even cooking and prevents some slices from burning while others remain raw.technique1/8-inch thickness
- ✓Heat your pan to 275-300°F before adding potatoes because this temperature range allows starches to gelatinize slowly, creating crispy edges while maintaining tender centers.timing275-300°F
- ✓Use a 2:1 ratio of olive oil to butter for the fat blend because olive oil has a higher smoke point (375°F) while butter adds flavor and helps achieve golden browning through milk solids.ingredient2:1 ratio
- ✓Whisk eggs for exactly 30-45 seconds until just combined because over-whisking incorporates too much air, creating a puffy texture that won't properly bind with the potato base.technique30-45 seconds
- ✓Add mozzarella when egg whites are 80% set but yolks still slightly runny because residual heat will melt cheese perfectly while preventing overcooking that creates rubbery texture.timing80% set whites
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
This crispy potato-egg wrap technique originated from Korean street vendors who discovered double-frying potatoes creates the perfect tortilla substitute.
Crispy Potato-Egg Wrap
Indulge in this delightful Crispy Potato-Egg Wrap, where a perfectly golden potato crust cradles a luscious filling of fluffy eggs and gooey melted cheese. Toss in your favorite fresh toppings for an extra burst of flavor, and you’ve got a satisfying meal that’s as fun to make as it is to eat. Perfect for brunch or a quick dinner, this wrap is sure to become a family favorite!
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- Arugula or lamb’s lettuceoptional
- 1 potato (thinly sliced)
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 2 eggs (whisked)
- Fresh mozzarella balls
- Shredded mozzarella cheese
🫙Pantry Staples(1)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(1)
- Seasoning: oregano, basil, paprika, black pepper, onion powder
📦Other(1)
- Cherry tomatoes
👨🍳 Instructions
- 1
In a pan, heat butter and olive oil over medium heat.
- 2
Thinly slice the potato and place the slices in a circular pattern in the pan.
- 3
Cover with a lid and cook for 5 minutes until golden and soft.
- 4
Whisk the eggs with a pinch of salt, then pour them over the potatoes.
- 5
Sprinkle shredded mozzarella cheese on top and cover again for 1–2 minutes.
- 6
Add arugula, cherry tomatoes, mozzarella balls, and your spices.
- 7
Fold the potato layer in half like a sandwich, cook briefly, then transfer to a plate.
- 8
Cut in half and enjoy warm!
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even cooking and prevents some slices from burning while others remain raw.technique1/8-inch thickness
- ✓Heat your pan to 275-300°F before adding potatoes because this temperature range allows starches to gelatinize slowly, creating crispy edges while maintaining tender centers.timing275-300°F
- ✓Use a 2:1 ratio of olive oil to butter for the fat blend because olive oil has a higher smoke point (375°F) while butter adds flavor and helps achieve golden browning through milk solids.ingredient2:1 ratio
- ✓Whisk eggs for exactly 30-45 seconds until just combined because over-whisking incorporates too much air, creating a puffy texture that won't properly bind with the potato base.technique30-45 seconds
- ✓Add mozzarella when egg whites are 80% set but yolks still slightly runny because residual heat will melt cheese perfectly while preventing overcooking that creates rubbery texture.timing80% set whites