Mexican Scrambled Eggs and Soft Flour Tortillas

• 420g plain flour (3 cups all-purpose)
• 1 tsp salt
• 1 tsp baking powder
• 80ml canola oil (1/3 cup)
• 240ml warm water (1 cup)

1. Measure the flour, salt and baking powder into the bowl of a stand mixer (fitted with a dough hook) or into a bowl.  Give it a good whisk together to combine.  Mix together the water and oil.  Drizzle this mixture into the flour with your mixer running on medium speed until a soft dough is formed. Reduce the speed to low and beat on low for a further minute or so until smooth.  I needed to add a tiny bit more flour. (If you are doing this with a hand mixture. Tip out and knead on a lightly floured surface until you have a smooth dough.) 
2. Divide the dough into sixteen equal pieces.  Shape into balls. Flatten each ball slightly with your hands.  Cover with a clean soft kitchen towel and set aside to rest for fifteen minutes.  (You can leave to rest  for as much as 2 hours.)
3. When you are ready to cook them, place each dough round, one at a time, onto a lightly floured surface and, using a floured rolling pin, roll out to a circle 6 to 7 inches in diameter. (Mine were not completely round as much as I tried. I think the only way to get them truly round is to use a tortilla press.) Do not stack them as they will stick together.
4. Heat a 10 inch non-stick skillet over medium heat.  Working with one tortilla at a time, cook for 40 to 60 seconds on one side in the heated skillet (the tortilla should have some light brown blisters and some bubbles should appear on the uncooked side) and then flip over and cook for about 15 to 20 seconds longer. Remove from the skillet and stack in a covered container to keep warm while you cook the remaining ones.
5. These will keep in the refrigerator for up to one week in an airtight container or a zip lock bag. You can freeze them for longer if you wish.  Separate them in the bag with a square of baking or greaseproof paper.

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• 3 large free range eggs
• 2 TBS milk
• 1/2 medium red onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 6 cherry tomatoes, quartered
• 1 TBS chopped pickled jalapeno peppers
• salt and pepper to taste
• 2 TBS of butter
• a handful of grated jack cheese to sprinkle
• chopped chives or spring onion to garnish
• sour cream
• warm soft flour tortillas to serve

1. Prepare your vegetables. Melt 1 TBS butter in a skillet. Add the onion and peppers. cook stirring until softened. Add the tomatoes and jalapeno pepper. Stir through and cook for one minute longer. Remove to a bowl. Keep warm. Wipe the pan clean.
2. Beat the eggs together with the milk. Season lightly.
3. Melt the butter in the skillet over medium heat. Once it begins to foam, pour in the egg mixture. Let set just until it begins to set on the bottom and around the edges, then begin to lie the cooked portion with a wooden spatula so that the uncooked portion can flow underneath. Repeat until the eggs are softly cooked. No stirring needed. They will be thickened through and yet still moist and fluffy.
4. Fold in the cooked vegetables and stir though.  Scatter the cheese on top and allow to melt.   Add a dollop of sour cream and sprinkle with spring onions or chives.  Serve immediately with warm soft tortillas.

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