Tort Panqueca with Palmito

Name: Tort Panqueca with Palmito
Yield: 6
Ingredients: 1 cup whole milk; 1 egg; 1 cup all-purpose flour; a pinch of salt; Filling; 2 tablespoons olive oil; 1 chopped onion; 2 diced tomatoes; 1/2 cup chopped green olives; 1 jar palmito (500g); 1 cup whole milk; 2 tablespoons all-purpose flour; To taste: salt, pepper, and cream of milk; Finely chopped tomato sauce; 2 cups shredded mozzarella

1
1 cup whole milk
2
1 egg
3
1 cup all-purpose flour
4
a pinch of salt
5
Filling
6
2 tablespoons olive oil
7
1 chopped onion
8
2 diced tomatoes
9
1/2 cup chopped green olives
10
1 jar palmito (500g)
11
1 cup whole milk
12
2 tablespoons all-purpose flour
13
To taste: salt, pepper, and cream of milk
14
Finely chopped tomato sauce
15
2 cups shredded mozzarella

Ingredients

1
1 cup whole milk
2
1 egg
3
1 cup all-purpose flour
4
a pinch of salt
5
Filling
6
2 tablespoons olive oil
7
1 chopped onion
8
2 diced tomatoes
9
1/2 cup chopped green olives
10
1 jar palmito (500g)
11
1 cup whole milk
12
2 tablespoons all-purpose flour
13
To taste: salt, pepper, and cream of milk
14
Finely chopped tomato sauce
15
2 cups shredded mozzarella

Directions

1
No liquidizer
2
Beat the milk, egg, flour, and salt
3
Grease a large non-stick skillet with a little oil and cook the pancakes on both sides
4
Filling
5
1
6
Heat the olive oil in a pan, sauté the onion and tomato
7
Add the olives, palmito, milk, and previously dissolved flour in a little hot water
8
Season with salt, pepper, mix the cream of milk and chopped tomato sauce
9
Cook over low heat, stirring constantly until thickened
10
Let it cool
11
2
12
Gently grease a removable ring mold with a little oil to match the pancake diameter
13
Stack the tort by alternating pancakes and filling
14
Finish with a pancake, sprinkle mozzarella, and bake in the oven until melted.