1. To make the salsa, cut the tomato quarters into thin strips, then dice. Put in a bowl, pour over the lime juice and add half the red onion and the coriander. Season with salt and pepper and set aside.
2. Heat half the butter and a pinch of salt in a non-stick frying pan, then fry the potato slices until crisp and golden on each side. Remove from the pan and set aside.
3. In a bowl, beat the eggs with 1 tablespoon of sour cream and some salt and pepper. Heat the rest of the butter in the pan. Add the eggs and gently scramble. When almost set, stir in the remaining onion, diced green pepper, most of the cheese and the pastrami. Stir and remove from the heat.
4. Warm the wraps for a few seconds in the microwave. Into each one, spoon half the egg, half the potatoes and half the remaining grated cheese. Roll up to seal and serve with the salsa, jalapeños and an extra dollop of sour cream, if liked.

Cook's tip: To make a veggie alternative, replace the pastrami with 1 sliced roasted red pepper from a jar.