Whisk the eggs together with the 4 spices and set aside.  Heat up a bit of oil in a large non-stick skillet and sauté the mushrooms and green onion together for a few minutes until softened and then stir them together with the olives in a small bowl.  Wipe out the skillet and before you start cooking, arrange your ingredients.  I divided the tomato paste evenly among the 8 tortilla, but you can simply spread your preferred amount on one side of each tortilla.  I also divided up the mushroom/olive filling into 8 equal blobs on a plate so that all was portioned and ready for quick cooking.

When you’re ready to go, heat a titch of oil on medium-low heat in your skillet, add about 3 tablespoons (or 1/8) of your egg mix, and twirl the pan to quickly spread out the egg like it’s a crêpe.  An identifiable circle would be lovely, but perfection is absolutely not required.  The egg will cook almost immediately so while the top is still obviously wet, press one of your tortillas onto the egg, tomato paste side down.  Use a spatula to make sure that it’s evenly pressed – it will bubble, but it will also flatten out when you remove it from the skillet.  Cook for 20 to 30 seconds until the egg is glued to the tortilla and then flip it over and sprinkle on a portion of the filling.  Leave it to cook for another quick minute so that the tortilla can brown a bit but also soften for rolling.

Remove the egg tortilla to a cutting board, get another egg roll cooking and then roll up the finished one – this served as good timing for me so that I didn’t burn my fingers.  Continue the assembly line until all 8 are cooled and rolled, cut each roll in half if you wish and serve them up!  These are also really lovely at room temperature or refrigerated so they’d be brilliant for a packed lunch.