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Tortilla with suluguni

Tortilla with suluguni, Prescriptions, Any category, Any kitchen, Italian cuisine, Breakfasts, Tortilla

Ingredients portion 2

Potatoes 4 pieces

Tomatoes 2 pieces

Chicken egg 4 pieces

10% cream 100 ml

Suluguni cheese 200 g

Basil ½ bunch

Salt to taste

Ground black pepper to taste

Olive oil to taste

Cooking instructions 25 minutes

1 Fry the potatoes in thin slices in a pan with olive oil until soft.

2 Whisk the eggs, cream, salt and pepper. Pour this mixture over the potatoes. Put the thinly sliced tomatoes, sliced suluguni cheese on top and season with salt and pepper. Turn down the heat and cook for another 5 minutes.

3 Put the tortilla into the oven until the cheese is melted and lightly browned.

4 Tear some basil on top before serving.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .