Charlotte of tortilla stuffed with "Bonito del Norte"

Ingredients

Preparation

Peel and slice the potatoes; fry in abundant olive oil until cooked through.
Strain off the excess oil and pour the potatoes into a bowl containing 4 previously beaten eggs and a pinch of salt.
Fry the tortilla in a non-stick pan (until well-cooked but still juicy).
Leave to cool slightly.
Slip the tortilla on to the serving platter and top with slices of boiled ham.
In a bowl, mix the mayonnaise, “Bonito del Norte” and chopped olives.
Mix well.
Spread the mixture over the boiled ham and top with the sliced tomato. Salt and top with lettuce (preferably in whole leaves, not cut).
Beat the two remaining eggs and make a fine, round crepe-like tortilla.
Use the new tortilla as a lid for the other one and its ingredients.
Lastly, spread the sides with a little mayonnaise and stick the little toasts to it, to obtain the charlotte.
Decorate by tying a bow round the tortilla if desired.

Charlotte of tortilla stuffed with “Bonito del Norte”