Tropical omelette

Beat eggs with sugar and splash of Cointreau and cream.

In a skillet, heat 3 tablespoons olive oil.

Add the beaten egg, leave to set and turn around to curdle on the other hand, once studded, removed from the pan, trim the edges round giving.

Other fruits are chopped into cubes chosen, mix all well, and reserves to its presentation.

On a plate, place the tortilla and fill with diced fruit, fold in half and then in half, shaping of tissue. Serve with custard or custard lightened above.

TIP: Try our omelette AT HOME.


Tortilla tropical blanco
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