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Method

1. Tip the flour into a mixing bowl, add a pinch of sea salt, then make a well in the middle.

2. Pour 50ml/2fl oz warm water and 1 tablespoon olive oil into the well, then use a fork to bring in the flour from the outside to form a dough – when the dough starts to come together, dust your hands with flour and pat it into a ball.

3. Knead on a flour-dusted surface for a few minutes, or until smooth and stretchy. Leave to rest for 30 minutes.

4. Deseed the tomato and roughly chop three-quarters of it (put the remaining quarter aside for later). Trim and finely slice 2 spring onions and then scrape into a bowl along with the chopped pepper.

5. Tear in the basil leaves, drizzle with 1 teaspoon each of olive oil and red wine vinegar, then toss together and season with salt and pepper.

6. Peel and destone the avocado (if needed), scoop into a bowl, then mash with a fork. Trim the remaining spring onion and finely chop with the leftover tomato, then stir into the avocado.

7. Split the dough in half, roll each piece into a ball. Dust lightly with flour, then use a rolling pin to roll each one out into a circle, roughly 24cm/9½in diameter.

8. Put a large non-stick frying pan on a medium heat and, one at a time, cook the tortillas for 1 minute on each side, then remove.

9. Beat the eggs in a jug with a pinch of salt and pepper until well combined.

10. Drizzle 1 teaspoon of olive oil into the frying pan, then carefully wipe it round with a ball of kitchen paper. Pour in half the egg, tilt the pan to coat, place a cooked tortilla on top and cook for 1 minute, then carefully flip over.

11. Scatter over half the cheese, leave for 30 seconds to 1 minute to melt, then slide carefully onto a plate.

12. Spread half the smashed avocado onto the tortilla, scatter over half the tomato salsa, then roll up. Repeat with the second tortilla and the rest of the ingredients. The wraps can be eaten warm or cold.