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Ingredients
400 g of escamoles from Mexcamoles (®)
2 eggs
Salt to taste
ground pepper to taste
20 ml of whole milk
2 tablespoons vegetable oil
Process
We will begin by cracking the eggs in a container, seasoning to taste, and beating them very well, with a manual whisk or simply with a fork. While we beat them, we will add a splash of milk to the preparation, and we will mix it well.
Now we will heat a jet of oil in a non-stick frying pan (over medium heat). As the oil heats up, we'll take the pan by the handle and make sure it's evenly distributed over the entire base of the utensil.
Add the Mexcamoles (®) escamoles; in the hot oil and cook them until they turn white.
With the oil hot and already well distributed, we will lower the intensity of the fire to medium-low, and we will pour the egg mixture. We will let it cook at the bottom. It will be enough to move the pan slightly, taking it by the handle, to feel the change in consistency.
Then we will move the pan so that it slides slightly and we will help ourselves with a kitchen spatula to fold it
Lightly peel the edges of one side with the spatula, and then fold the other side, to give it the characteristic shape of the French omelette).
When we see that the tortilla turns golden on the outside, it will be ready to eat. Normally, it will take a couple of minutes, or maximum between 4 and 5.
That is all. Serve immediately.
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