Tortilla cake

Tortilla cake is a lifelong recipe for mothers and grandmothers, a perfect dish to brighten a party table with simple tortillas and a fun and original presentation.

They can be prepared with the ingredients that you like the most, the trick is to combine the flavor of each tortilla to unite them in a single piece.

In this recipe, between omelette and omelette, we will put cheese with sautéed onion and also a thin layer of sautéed zucchini.

Tortilla cake is ideal for holiday meals or picnics.

For 4 people:

Ingredients:

For the spinach omelet:

3 eggs

150 g baby spinach

2 tbsp olive oil

Salt

1 cc garlic powder

For the tuna omelet:

3 eggs

1 small can of tuna

Salt

For the mushroom omelette:

3 eggs

5 large sliced ​​mushrooms

1 small garlic chopped

Chopped parsley

Salt

We will also need:

3 slices of Havarti cheese

½ zucchini cut into slices

1 onion cut finely.

5-6 cherry tomatoes

Oil and salt

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Preparation:

Heat the 20 cm Mineral frying pan with a little oil and sauté the spinach briefly. Add garlic powder and salt. Beat the eggs and add the sautéed spinach. Curdle the tortilla in the pan and set aside.

In the same pan prepare the tuna omelette. Beat the eggs with a little salt and add the drained and crumbled tuna. Curdle the tortilla in the pan and set aside.

We will prepare the last omelet.

Put a little oil in the pan and sauté the sliced ​​mushrooms with garlic, parsley, salt and pepper.

Beat the eggs with a little salt.

Add the mushrooms to the egg mixture and set the omelet to taste. Reserve.

Finally, sauté the zucchini slices in the hot pan with a little oil and salt.

Do the same with the onion, sauté for a few minutes until tender and set aside.

Assemble the cake by alternating the tortillas with a layer of zucchini and another of cheese and onion.

Cover with the cut cherry tomatoes and season with oil and salt.

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Photographs and recipe by Sivia .