Cook the tomatoes

• Melt the butter in a pan over medium heat.
• Add the tomato slices and cook for 2-3 minutes per side until slightly softened and lightly golden.
• Season with salt and sprinkle with parsley.

Whisk the eggs

• In a bowl, whisk the eggs with a pinch of salt and pepper.
• Add a splash of milk if using.

Cook the eggs with the tortilla

• Pour the egg mixture directly over the tomatoes in the pan and let it set slightly for 1-2 minutes.
• Place the tortilla directly on top, cover with a lid and cook for 2-3 minutes so everything binds together.

Flip and fill

• Flip the whole thing using a plate so the tortilla is now on the bottom.
• Add the shredded cheese to one half and fold into a half-moon shape.

Crisp and serve

• Cook for another 1-2 minutes per side until golden and crispy.
• Slice and serve warm.