Tonight I gave the tortilla a try.
Using six eggs, I created three different tortillas for the two of us, but did them all separately as one-egg concoctions.
I made a shrimp and roasted red pepper tortilla, a grana padano cheese and Greek and Italian olive tortilla, and a kale and brussels sprouts tortilla, one of each for my wife and one of each for me.
Quick grilled some shrimp and cut them into small pieces, roasted a red pepper and sliced into small pieces; grated the cheese and sliced the olives, wilted chopped kale leaves and sauteed shredded brussels sprouts. Cooked up a chopped onion with three garlic cloves. Chopped parsley and grated some frozen lemon (we keep lemons in the freezer, which can be grated and used in many different ways in many recipes).
I mixed one egg with two tblsp of whole wheat flour and a touch of water in separate bowls six times. In two bowls I added half the shrimp and roasted pepper with some thyme, in two other bowls I added half the cheese and olives with some rosemary, in the final two bowls I added the kale and sprouts with some ginger. Each bowl also received a portion of the onion, garlic, parsley and lemon.
I cooked each tortilla as if it was a pancake.
Served with a Heron Hill Finger Lakes dry Riesling.
It was a fabulous, complete meal.