Ugandan Rolex (Omelette Rolled in Chapati)

Good street food can be made in the kitchen make no mistake! Whether it’s something you saw on TV or had in person, it’s probably fairly easy to make or good to take on the go. If you like breakfast wraps and burritos, this recipe is for you.

The 'rolex' is a vegetable omelette wrapped in fresh chapati, which is flakey, unleaved bread similar to roti. It's one of my favourite flatbreads, and I have another recipe for it, here. Chapati is very popular across East Africa and accompanies almost every meal, so it's not a surprise to find it being used to whip up something for an on-the-go snack.

'Rolex' definitely comes off the tongue better than "rolled eggs", and it's humorous (and ironic - for a meal that's meant to save you time).

In this case, you can take your time. Unleavened means there is no need for yeast, so you won't have to wait for the bread to rise. A set of these wraps would make for a nice brunch platter or lunch with a side salad.

There are no rules regarding what goes into and on top of your eggs. This is where you can have some fun with flavours!

I used sun-dried tomatoes, but you can substitute those with some freshly diced ones. I also add pesto and goat cheese to add some layers of flavour and seasoned the eggs well with salt, pepper, fenugreek powder, parsley, and Italian seasoning. The avocado was the cherry on top and made the bite extra luscious. I would recommend throwing in some jalapeno for a little heat if you like.

This is a great start to the weekend morning or a sturdy post-workout meal, try it!

Ingredients

Chapati:

1 cup all-purpose flour

1 teaspoon salt

1 tablespoon vegetable oil + extra

1/4 + 1 tablespoon hot water

Omelettes:

4 eggs

1/2 teaspoon black pepper

1 tablespoon fresh parsley

1 teaspoon Italian seasoning

1 teaspoon dried parsley

Pinch of salt

2 tablespoons pesto

1/4 cup parmesan cheese, grated

2 tablespoons sun-dried tomatoes

2 tablespoons goat cheese

1 avocado, mashed or sliced with lemon juice

Instructions

Prepare the chapati. In a medium-sized bowl, mix the flour and salt. Add the oil, then mix, then gradually add the hot water, stirring into a soft dough. On a lightly floured surface, knead the dough for about 5 minutes. Shape into a ball then cut into two pieces. Rest and cover for 10 minutes.

On a lightly floured surface, roll out the round chapati balls, first one way then the other to make a circle shape at least 1/4 inch in thickness and roughly about the size of the pan you will cook the omelette.

Brush each chapati dough lightly with oil, then press into a lightly floured shallow plate. Repeat and turn over.

In a hot, oiled non-stick pan, cook the chapati for at least 15 seconds, then turn over then repeat. Do the same for the second chapati. You want the floured spots to develop a brownish colour and the chapatis to cook through.  Set aside.

For the omelettes, beat the eggs with all the seasoning and parmesan cheese, and half the goat cheese and sun-dried tomatoes.

Cook each omelette and lay on top of each chapati. top with 1/2 an avocado and 1 tablespoon of pesto on each omelette, then sprinkle with the remaining tomatoes and goat cheese.

Tightly wrap up each rolex, cut in half, then use toothpicks to hold up each half. Serve hot!