Per serving:
¤ 400 kcal
¤ Protein 15 g
¤ Carbohydrate g 22’50
¤ 2’70 g fiber
Ingredients for six people:
¤ 12 eggs
¤ 360 g potatoes
¤ 90 g onion
¤ 240 g button mushrooms
¤ 200 g of tuna in olive oil
¤ ½ l of olive oil
¤ ½ l milk
¤ 25 of cornstarch (corn flour fine)
¤ Salt
¤ and pepper Nutmeg to taste
¤ 50 g Grated Cheese
How to make the recipe:
Peel and wash potatoes. Cut them uniform squares and fry in hot oil. When they are half done, add the finely chopped onion and some salt. Do not let it brown, it is better that they are soft. Book. Clean and chop the mushrooms. Fry in a pan with a little olive oil and some salt. Book.
Beat 4 eggs in a large bowl, add a little salt, potatoes and onions and mix. Put a frying pan with a little oil and when hot pour the prepared. Reduce heat to low and let set. Turn it over a large shallow dish and let set. Place in a large plate.
Beat another 4 eggs, add a little salt and mushrooms. Heat the pan with a little oil and add the mixture. Leave to set. Turn it over to a shallow dish and let set. Place tortilla on top of the potatoes and onion.
Beat remaining 4 eggs, add a little salt and 2 cans of tuna without oil. Mix. Heat the pan with a little oil and pour the prepared. Leave to set. Turn it over a flat plate. Leave to set. Top with the two tortillas.
While making a bechamel. Put the milk on the fire with a little salt, pepper and nutmeg. Bring to boil. Dissolve the cornstarch in a little cold milk, add milk and let it thickens stirring all the time. Pour the bechamel sauce over the tortillas and sprinkle grated cheese on top. Bring baked tortillas so grill until browned.
Note: To accompany a salad. You can vary the tortillas vegetables: carrots, zucchini, peppers, etc..