Step 1 of 14

Melt butter in a pan over medium heat.

For this step

Butter 1 tsp

Step 2 of 14

Add tomato slices and cook for 2-3 minutes per side until slightly softened and lightly golden.

For this step

Tomato 1 piece

Step 3 of 14

Season with salt and sprinkle parsley.

For this step

Parsley 1 tbsp

Salt 0.5 g

Step 4 of 14

Whisk eggs with salt and pepper in a bowl.

For this step

Eggs 2

Salt 0.5 g

Black pepper 0.5 g

Step 5 of 14

Add a splash of milk.

For this step

Milk 1 tbsp

Step 6 of 14

Pour the egg mixture over the tomatoes in the pan.

For this step

Eggs 2

Milk 1 tbsp

Tomato 1 piece

Step 7 of 14

Cook until slightly set.

Step 8 of 14

Place the tortilla on top.

For this step

Wrap 1 piece

Step 9 of 14

Cover with a lid and cook for 2-3 minutes so everything binds together.

Step 10 of 14

Flip the whole thing using a plate so the tortilla is now on the bottom.

Step 11 of 14

Add shredded cheese to one half.

For this step

Shredded cheese 30 g

Step 12 of 14

Fold into a half-moon shape.

Step 13 of 14

Cook for another 1-2 minutes per side until golden and crispy.

Step 14 of 14

Melt butter in a pan over medium heat.

Add tomato slices and cook for 2-3 minutes per side until slightly softened and lightly golden.

Season with salt and sprinkle parsley.

Whisk eggs with salt and pepper in a bowl.

Add a splash of milk.

Pour the egg mixture over the tomatoes in the pan.

Cook until slightly set.

Place the tortilla on top.

Cover with a lid and cook for 2-3 minutes so everything binds together.

Flip the whole thing using a plate so the tortilla is now on the bottom.

Add shredded cheese to one half.

Fold into a half-moon shape.

Cook for another 1-2 minutes per side until golden and crispy.

Slice and serve warm.