The recipe for the tomato and mozzarella omelette wrap, for lazy evenings

We’ll stop you right away: if you think the omelette wrap is the same thing as the Spanish tortilla de patatas, you’re on the wrong track. No potatoes here (except as a garnish, if you like, but believe us, it probably won’t be much), but the famous wheat tortillas that are easily found in the exotic section of supermarkets.

Topped with egg, mozzarella and cherry tomatoes, your tortilla will turn into a soft bun in half an hour flat. Hey, here’s the recipe!

The ingredients of the omelette wrap (for 4 wraps)

• 4 flour tortillas
• 4 to 6 eggs depending on their size
• 400 g special cooking mozzarella (the firmer, it will hold better during cooking)
• Twenty cherry tomatoes
• 4 tablespoons of full cream
• 1 drizzle of olive oil
• 2 fresh white onions (optional)
• Chopped basil (optional)
• Salt and pepper

The recipe for the omelette

• Cut the cherry tomatoes in half, chop the white onion and brown everything over medium heat in a pan with a drizzle of oil.
• While the vegetables are browning, beat the eggs in an omelette in a salad bowl, add the liquid cream a little at a time. Salt and pepper to your liking.
• Pour the omelette over the vegetables and cook on low heat for 5 minutes on one side only.
• Then place a sheet of tortilla on top, which will adhere to the omelette. Cook over low heat for 1 minute.
• Add the chopped basil and a few thin slices of previously cut mozzarella and close the tortilla. Cook over low heat for 1 to 2 minutes, until the cheese melts.

It’s ready ! The advantage of the omelette is that you can decorate it with cheese, vegetables and toppings of your choice. For the next one, let your creativity do the talking.

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