Brizol

Combine the ground beef with spices: season it with salt, ground black pepper, herbes de Provence to taste and stir so that the seasonings are evenly distributed.

Divide the minced meat into 6 equal portions and roll each into a round ball. It is better to do this with your hands soaked in warm water. Then the minced meat will not stick to them.

Break the eggs into a deep bowl and lightly beat them with a fork or whisk. Season with salt and black pepper to taste. Add milk and stir.

Make the filling immediately. Grate the cheese on a coarse grater. We suggest taking hard cheese, such as Parmesan or cheddar, but you can use soft and more meltable varieties such as suluguni.

Pass the garlic cloves through a special press, or do this: on a cutting board, crush the cloves with the flat side of a knife, and then chop them.

Tear off the leaves of the basil (the branches are not needed), and cut off the long stems of the cilantro. And chop the greens themselves (cilantro and basil) very finely. In a small bowl, combine grated cheese, garlic and herbs. Stir with a spoon to form a homogeneous mass.

Take a tomato. It must be big ripe. Choose varieties that are meatier and less juicy to prevent the filling from becoming too soggy from the rich juices.

If you don’t find a large tomato, you can replace it with two smaller ones. The tomato needs to be cut into cubes. It’s better not to chop it, cut it into medium-sized cubes.

Cut 2 equal pieces from the cling film. Place 1 ball of minced meat on the first sheet of cling film, cover with a second sheet of film, and then roll out the minced meat with your hands between the sheets into a thin cake.

Heat a little butter in a frying pan, pour in 1/6 of the beaten eggs. Let the omelet set a little. Then carefully remove the cling film from the minced meat cake and place the meat in a frying pan on top of the egg mixture.

Fry the brizol over medium heat. First from the omelette side. It should brown and move freely from the pan. This happens quite quickly. Try not to overcook, otherwise the omelet will start to burn.

Then turn the brizol over to the minced meat side, reduce the heat and fry until cooked (about 5-8 minutes). You can cover with a lid so that the meat layer is well baked.

When the meat is ready, transfer the brizol to a plate so that the omelette is at the bottom. Place the cheese filling on one half of the tortilla and the tomatoes on top. Cover with the free half. Press with a spatula and hold for literally 15 seconds.

Transfer the finished brizol to a serving dish. So prepare all 6 pieces (according to the number of minced meat balls). It is important to add the filling immediately, while the brizol is hot, then the cheese in the filling will have time to melt.