Discover how to prepare a convertible tortilla toast with goat cheese and mujjol, an easy and quick recipe that transforms the classic tortilla into a surprising breakfast or brunch. This tortilla toast is perfect for those looking for a savory, filling, and flavorful option, with a gourmet touch thanks to mujjol (mullet roe) and herb salt.
The convertible tortilla is cooked like a French omelet, but left open and cut into portions, like a pizza. By incorporating melted goat cheese and topping it with mujjol, a contrast of textures and flavors is achieved: creamy, salty, and umami. It is ideal for a hearty breakfast, a brunch with friends, or even a light dinner.
Prep
10 min
Cook
20 min
Servings
4
Whisk the eggs with a pinch of salt (less than usual), and toss them in a pan with a splash of oil when it's hot.
Cut the cheese triangles, place in the pan, cover and cook over medium heat until the egg sets. Turn off the heat and use the herb salt grinder for a few turns.
Cut the bread into two pieces, and open in half. Add a few pulses of spray oil, and toast it on the grill-grill, or in a toaster oven.
Spread a couple of teaspoons of Mujjol on the toasted bread.
Cut the convertible tortilla into 8 pieces as if it were a pizza, put two pieces on each toast, and garnish with the remaining mujjol.
