Omelet Roll-Up

Ingredients

• 4 large eggs
• 1–2 green Thai chiles (depending on heat preference) or 1 jalapeño, finely chopped
• 2 Tbsp. whole milk
• 2 Tbsp. extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 2 7"–8"-diameter flour tortillas or whole wheat chapatis or rotis
• 2 slices American cheese, torn in half
• Achar, sambal oelek, sriracha, or hot sauce (for serving)

Steps

1. Whisk 4 large eggs, 1–2 green Thai chiles (depending on heat preference) or 1 jalapeño, finely chopped, and 2 Tbsp. whole milk in a medium bowl until combined.
2. Heat 1 Tbsp. extra-virgin olive oil in an 8"–10"-diameter nonstick skillet with a lid over medium. Pour in half of egg mixture; season with kosher salt and freshly ground pepper. Cook eggs, undisturbed, until edges are set but center is still mostly runny, about 45 seconds. Top with one 7"–8"-diameter flour tortilla or whole wheat chapatis or rotis and cook until tortilla is fused to egg, about 30 seconds; check by gently shaking skillet. Flip with a rubber spatula. Arrange 1 slice American cheese, torn in half, in a row down center of omelet. Increase heat to medium-high, cover skillet, and cook until cheese is melted and tortilla is golden in spots, about 30 seconds. Slide onto a plate and roll up tightly. Repeat to make 1 more roll-up.
3. Serve roll-ups with achar, sambal oelek, sriracha, or hot sauce.