This is a traditional Spanish recipe. Although the tortilla only requires a few ingredients, it's a nutritious and tasty dish that can be prepared in a variety of ways, in addition to its classic version. Your family and guests will love this delicious dish. Check out the recipe!

Charque Tortilla

Ingredients – Charque Tortilla

• 200 grams of beef jerky (already prepared)
• 1.2 kilos of potatoes
• 6 eggs
• 200 grams of grated cheese
• 1 onion
• Complete seasoning
• Frying oil
• Lard
• Salt to taste

Preparation Method – Charque Tortilla

1. Cut the potatoes into French fries.
2. Fry the potatoes and set aside.
3. Chop the onion, fry and set aside.
4. In a bowl, beat the eggs.
5. Next, mix the fries, onion, eggs, and jerked beef. Set aside.
6. Add the seasonings to the mixture.
7. Grease a frying pan with lard and let it heat up.
8. Add the mixture to the pan.
9. After five minutes, flip the tortilla over to cook the other side.
10. The tortilla is ready when it turns golden brown. To check if it's cooked properly, stick a fork in the middle of the tortilla; it should come out clean.

Nutella Mousse

Ingredients:

• 400 grams of hazelnut cream
• 500 grams of fresh cream or cream
• Ingredients – decoration: 1 cup of sugar
• ¼ cup of water
• Hazelnuts

Preparation method: Nutella Mousse

1. In a large bowl, combine the hazelnut spread and fresh cream.
2. Beat both ingredients with a mixer.
3. TIP: Beat until it forms a wave, if you beat it too much the mousse will become lumpy.
4. Transfer to a small bowl and refrigerate for 3 hours.

Decoration:

1. Place an acetate sheet around the mouth of the bowl, secure it with tape and, using a ladle, pour the mousse into each bowl until there is a finger's width left on top (so that it looks like a soufflé at the end).
2. Then, put it in the freezer for 2 hours.

TIP 1:

1. If you make it without the edge (which mimics a soufflé) put it in the fridge for 3 hours.
2. Take some hazelnuts, place them on a baking tray and bake in a preheated oven at 200ºC for 5 to 10 minutes (so they are lightly toasted).
3. Place the hazelnuts in a cloth and rub them together to remove the skins. Then, using a spatula, combine the sugar and water in a small saucepan over low heat.

TIP 2: 

1. To prevent crystallization, mix the two ingredients slowly. Avoid getting the sides of the pan dirty.
2. Let it boil until it turns a dark (amber) color, turn off the heat, transfer the pan to a small bowl of ice water and let the syrup cool.
3. With the warm syrup, insert a toothpick into the hazelnuts, dip them into the caramel syrup, and observe whether stalactites (threads of syrup) form. Remove the thicker strands from the syrup. Repeat the process with the remaining hazelnuts.
4. Place them with the crystallized thread facing down in a styrofoam container to dry for 3 minutes.

TIP 3: 

1. If the stalactites are too long, cut them with scissors to the desired length.
2. Turn them over once dry and let them rest. Then, remove the bowls from the freezer, remove the acetate from each one, remove the toothpicks from the icing, arrange the hazelnuts on top of the mousses, and serve.