Burrito with ham and mozzarella
1 pack of tortillas Tortilla
0.5 cans of corn
1 red bell pepper
2-3 tomatoes (from the banks in its own juice or tomato paste 2st.l. diluted 2st.l. water)
0.2kg. mozzarella cheese
Salt, black pepper, chili pepper, ground
2 tbsp milk
Finely chop the onion and fry in vegetable oil until golden brown. Ham very finely chop and add to the onions. Fry over medium heat, stirring occasionally. Cut the pepper into small cubes. Add to skillet corn and pepper. Fry a few minutes without the lid, and then a couple of minutes under the lid. Add the chopped tomatoes in advance (you can with a small number of CMV juice) and simmer everything a little under the hood. Season with salt, popechite. Add the chili, stew all without cover slightly to evaporate excess liquid, remove from heat.
Make an omelet:
Whisk the egg, a little salt and add the milk and whisk again. Pour in the heated pan, slightly greased, cover with a lid. 3 minutes later the lid slightly open, check the readiness of the omelet.
Cut in half.
Place the grill pan (with stripes) on the fire above average (7 of 9), lubricate quite a bit of vegetable oil (brush).
Take the cake tortilla, lay one half the omelet (you can add finely chopped Chinese cabbage), it put 3-4 tablespoons a mixture of ham with vegetables and sprinkle all with chopped parsley and grated greens mozzarella. Fold the pancake in half and fry 2 sides on a preheated pan until the slips on the cake.