COOK bacon until almost crisp. Add diced potato and chile, if using, and fry until light brown. Drain out excess fat. Beat eggs with four tsp. cold water. Pour over the potato and bacon in the pan. Cook until the eggs are just set but still moist.
Meanwhile heat chapatis in microwave or over low heat. Remove and spoon on the filling. Sprinkle with cheese. Fold the chapati into an envelope shape, wrap in greaseproof paper and serve.