Corn Tortillas Unda-Style

If you order an Indian kati roll, ask for it unda-style (which means egg-style) and they will cook it with a layer of scrambled egg.  The egg fuses with the roti, creating a little crepe on one side.My simple explanation:  there is egg ‘unda’ it.  The author of 101cookbooks, Heidi Swanson, applies this Indian technique to any flatbread, not just roti.  That’s where I learned this trick.

I make homemade corn tortillas this way, more often than I’d like to admit.  They’re good for breakfast, lunch and dinner.  My tortillas are small, so I use one egg for two tortillas.  You can dress them with anything you like:  hot sauce, green onions, fresh herbs, avocado, salsa, sour cream, beans, etc.  Try it with other flatbreads, too.  This trick never gets old.


Corn Tortillas Unda-Style


  • 4 corn tortillas
  • 2 eggs
  • 4 teaspoons grated cheese
  • 1-2 teaspoons butter


Beat eggs in a measuring cup.

Heat a skillet over medium.  Melt a pat of butter in the pan.   Pour in 1/4 of the beaten eggs in the center of the pan.  After 10 seconds, place a tortilla on top.  Once the egg and tortilla have set together, after about a minute, flip it over.  Sprinkle the top with a teaspoon of grated cheese.  Continue to cook another couple minutes or until the tortilla has browned a little.   Remove it to a plate and fold it over; the cheese will help stick it together.  Repeat with the remaining tortillas and egg mixture.  Add your favorite toppings and eat them hot.