1 tablespoon vegetable oil, plus extra for greasing
375 g (12 oz) pork sausagemeat
250 g (8 oz) mushrooms, sliced
2 large eggs
2 tomatoes, deseeded and diced
4 large soft flour tortillas
salt and pepper
brown sauce, barbecue sauce or tomato ketchup, to serve (optional)
Preheat the oven to 200°C (400°F), Gas Mark 6, and lightly grease a baking sheet. Divide the sausagemeat into 4 long, flat sausages. Place on the baking sheet and cook in the preheated oven for 15–18 minutes, turning once, until cooked through.
Meanwhile, heat the oil in a frying pan and cook the mushrooms for 4–5 minutes, until softened and golden. Transfer to a bowl and keep warm. Place the frying pan back over a medium heat.
Crack the eggs into a bowl and beat lightly. Stir in the chopped tomato, season with salt and pepper and pour into the hot frying pan. Stir gently until it starts to set, then cook for 1–2 minutes, until the base is golden and the omelette is just set. Slide on to a chopping board and slice thickly.
Place 1 baked sausage in the centre of each tortilla, then top with some mushrooms and strips of omelette. Roll tightly and cut in half diagonally. Serve hot with brown sauce, barbecue sauce or tomato ketchup, if desired.