Tortilla roll with goat's cheese and parsley

11243 ROLL of OMELETTE with GOAT'S CHEESE and parsley SERVES 4 PEOPLE 6 eggs, 4 tablespoons of flour, 2 tablespoons milk, 2 tablespoons cream, 2 tablespoons of butter, a tablespoon of olive oil 300 g of fresh goat cheese, 1 teaspoon vodka, 2-3 drops of tabasco, 7-8 sprigs parsley, nutmeg, white pepper, salt.

Preparation 15 minutes 12 minutes Cooking Break eggs into a bowl and beat them with a fork, then add the flour and mix well.

Add the cold milk and cream, keep on stirring and savoury with a pinch of salt; season with ground pepper and grated nutmeg.

In case you were formed lumps, pass the mixture through a mesh strainer dense, pressing it against the bottom of the strainer with the back of a spoon.

Pour the oil in a large frying pan, add the butter and let it melt soft focus, then pour the mixture into the Pan in an even layer.

Cook over medium heat for 8 minutes in covered container, until the mixture has been established and the part in contact with the bottom of the Pan is golden.

Remove the Pan from heat and lean over the lid.

Invert the pan with an Act decided by pressing the lid onto the bowl with one hand behind an oven glove.

Put the pan on the stove and heat the wax to high flame for a few seconds.

Let slip the omelette in the bowl with the part not yet browned downwards; lower the heat and cook for 4 minutes.

Invert the omelette on a piece of foil on which you have placed some pieces of paper towel.

Let the frittata cool but do not let it cool completely.

Meanwhile, pour the goat cheese in a bowl, add salt, pepper, vodka and drops of tabasco.

Knead the mixture for 3 minutes with a wooden spoon to make it soft and bloated.

Wash the sprigs of parsley, dry them with a paper towel, remove the leaves and chop very finely on a chopping board with the Crescent.

Stir 2/3 of the cream cheese parsley, stirring with wooden spoon.

Fashion shows from under the omelet pieces of kitchen paper, spread the cream on tortilla, leaving a free edge around the brim about a cm, use the blade of a knife held flat.

Roll the omelet onto itself, using aluminum paper and tighten the ends to candy.

Hold the roll in the fridge until ready to serve.

Eliminated aluminum.

Cut the roll into slices, place on a serving dish.

Sprinkle chopped parsley remained on slices, garnish with whole sprigs of parsley and serve.

TOMATO and orange SALSA Dip 30 seconds for 600 g of ripe tomatoes in boiling water.

Sbucciateli with a Pocket knife, divide them into 4 pieces, remove the seeds and vegetation water, lightly squeezing each piece.

Pour the tomato pulp in the blender with half orange juice, add salt and pepper and blend until mixture is smooth.

Add a glass of olive oil flush using the appliance at minimum speed, you have to get a swollen sauce.

Serve 1-2 slices of roll and the sauce around plus a slice of Orange.