Wraps with tomato and egg salad

Ingredients for 4 servings:

• 2 tomatoes
• 1 red bell pepper
• 2 spring onions
• 1 potato(s), floury, approx. 150 g
• 4 eggs, hard-boiled
• 100 g mayonnaise (salad mayonnaise)
• 1 tsp mustard, medium hot
• 1 tbsp herb vinegar or white wine
• e.g. salt and pepper
• 1 tbsp sour cream
• 4 large tortillas

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes, halve them, remove the stems, and if you like, deseed them, then cut the tomato halves into small cubes. Wash the bell peppers, halve them lengthwise, deseed them, and also cut them into small cubes. Clean and wash the spring onions, cut them into fine rings, blanch them briefly in boiling salted water if desired, and then refresh them with cold water. Peel the boiled potatoes and cut them into small cubes. Peel and halve the eggs. Pass 1 egg yolk through a fine sieve and mix with the mayonnaise, mustard, vinegar, and sour cream until smooth. Chop the remaining eggs, mix them with the prepared ingredients and the sauce in a bowl, then season to taste with salt and pepper. If you like, you can heat the tortillas according to the manufacturer’s instructions, but you can also use them cold. Spread the egg salad among the tortillas, fold in the sides, and roll up the flatbreads. Cut them in half or thirds to serve. For a lower-calorie version, mix 100g of grainy cream cheese with 1 tbsp of mayonnaise instead of mayonnaise and use whole-wheat wraps instead of regular tortillas.