For the Tortilla:
4/5 cup flour (130g)
1/4 teaspoon salt
1/2 teaspoon sugar
2 teaspoons olive oil
1/3 cup water (80ml)
For the Filling:
2 tomatoes, sliced
Some parsley, chopped
7 oz (200g) mozzarella cheese, sliced
2 eggs
Pinch of salt
Black pepper to taste
1/4 teaspoon dry oregano
1 onion, thinly sliced
Slice of jamon
Tomato sauce
Several lettuce leaves
Butter or olive oil for brushing
Directions
Tortilla Preparation: Mix Ingredients:
In a bowl, combine the flour, salt, and sugar.
Add the olive oil and water, then knead the dough by hand until it becomes soft and stretchy.
Rest the Dough:
Cover the dough and let it rest for a few minutes.
Divide and Shape:
Divide the dough into 5 equal parts and shape them into balls.
Roll Out:
Roll out each ball of dough thinly and remove the edges to form a circle.
Cook the Tortillas:
Cook each tortilla in a pan over medium heat until small bubbles appear. Spray with water and let them cool.
Note: You only need 2 tortillas for this recipe; the rest can be saved for later use.
Filling Preparation: Prepare the Egg Mixture:
In a bowl, crack the eggs and season with a pinch of salt, black pepper to taste, and dry oregano. Stir to combine.
Cook the Filling:
In a cold pan, add the sliced onion and pour in the egg mixture. Sprinkle with chopped parsley.
Cook over medium heat and cover with one of the prepared tortillas.
Once the egg is cooked, turn off the heat.
Assemble the Tortilla:
Add slices of mozzarella cheese on top of the cooked egg and onion mixture.
Layer with slices of tomato, a slice of jamon, some tomato sauce, and several lettuce leaves.
Fold the tortilla over to enclose the filling.
Final Cooking:
Brush the tortilla with butter or olive oil.
Cook over medium heat until the tortilla is golden brown.
Serving Suggestions
Serve warm with a side of fresh lettuce leaves for a complete breakfast.
Enjoy with a cup of coffee or a fresh fruit smoothie.
