Big Summer Omelet Roll
Recipe appetizers for 4 people based on Egg - cooking method pan.
Preparation:
Preparation: Mix the eggs, milk, flour, salt and cheese. Heat the oil in a large frying pan, pour the mixture and cook it. Transfer the omelette to a foil-covered cutting board. Cover the omelette (still warm otherwise it may break when rolled up) with the ham, leaving a border of about 1 centimeter free. Spread the minced tuna on the ham and mix it in a bowl together with the mayonnaise. Wash and dry a spoonful of capers, chop them finely and spread them evenly over the tuna filling. Roll up the omelette with the help of the aluminum foil and place it in the refrigerator for at least two hours. Serve it sliced.
Ingredients:
Ingredients: 6 Eggs - 200 G Tuna - 100 G Mayonnaise - 3 Slices Cooked Ham - 1 Tablespoon Salted Capers - 2 Tablespoons Milk - 1 Tablespoon Flour - 50 G Grated Parmesan Cheese - 2 Tablespoons Olive Oil - Salt
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