Tortilla del sicario

Ingredients for 2 servings:

• 500 g mushrooms
• 1 large red bell pepper(s)
• 100 g sheep’s cheese
• 5 eggs
• 2 tbsp sunflower oil or olive oil
• Salt
• Black pepper, freshly ground
• Cayenne pepper
• oregano
• rosemary
• n. B. Lovage

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Spanish omelet for after work

Slice the mushrooms. Dice the bell peppers or cut them into thin strips. Dice the feta cheese. Crack the eggs into a bowl and season with salt, pepper, and lovage. Heat oil in two pans. In one, fry the mushrooms and season with salt, pepper, oregano, and cayenne pepper. Cover and let the mushrooms simmer in their own juices. After 10 minutes, drain the water and fry the mushrooms for another 5 minutes. This will keep them moist inside. In the second pan, fry the bell peppers until some of them have dark spots. Season with salt, cayenne pepper, and rosemary. Combine the contents of the pans and add the feta cheese. Pour the egg over them, cover, and let it set for 10 minutes over low to medium heat. The egg should be firm and the bottom should be lightly browned. Remove the lid and place a large plate on the pan. While holding the plate on the pan with one hand, turn the pan upside down with the other. The tortilla is now on the plate. Pick up the pan and return the tortilla from the plate to the pan. Now the side that was on top is on the bottom and is lightly browned again. The tortilla is delicious hot or cold. It’s filling, contains few carbohydrates, and is quick to make.