Tortilla à la Béchamel

Ingredients

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

Instructions

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