Tortilla à la Béchamel

Ingredients

• béchamel sauce
• poultry breast
• jamón (cured ham)
• eggs
• sugar
• cinnamon

Instructions

1. Prepare a thick béchamel sauce (béchamel espesa). Have ready a picadillo (fine mince) of poultry breast and jamón. Take a small portion of this picadillo and wrap it in hot béchamel, forming a thin croquette.
2. Beat the eggs and pour them into a skillet as you would for a tortilla. The tortilla will serve to wrap the croquette—enclose it quickly. When the tortilla is golden on the sides, transfer it to a serving platter lined with a napkin. Dust with sugar and cinnamon. They are exquisite.