Juicy Chicken Fillet Tortilla with Crispy Crust

Cut the chicken fillet into thin strips or small cubes. Season with salt, black pepper, and sweet paprika.

Heat a pan over medium heat with a little vegetable oil and cook the chicken fillet for about 5-7 minutes until golden and cooked through. Set aside.

Sauté the Vegetables:

In the same pan, add a bit of butter and sauté the onion, garlic, and mushrooms for 3-4 minutes until softened and aromatic.

Add the grated carrot and cook for an additional 2-3 minutes.

Prepare the Creamy Sauce:

In a bowl, whisk together the 3 eggs, 80 ml cream, and a pinch of salt and pepper.

Pour this mixture into the pan with the vegetables and chicken. Stir gently to combine, then let it cook on low heat until it begins to set.

Assemble the Tortilla: