Carne seca (Brazilian dried beef), cooked and shredded
Fresh coriander
Chilli sauce
INGREDIENTS
Place the flocão in a bowl with the salt. Gradually add the warm water, mixing with your fingers until evenly moistened but still loose and crumbly. Leave to hydrate for 5–10 minutes.
Lightly beat the eggs, add them to the hydrated flocão and mix well.
Heat a small non-stick frying pan over medium-low heat. Place the mozzarella directly into the pan in an even layer and allow it to begin melting and turning golden underneath.
Spoon the flocão and egg mixture evenly over the cheese and gently press it down with the back of a spoon.
Cover the pan and cook over low heat for 4–5 minutes, or until the egg mixture is set and the cheese underneath is beautifully golden and crisp.
If using a filling, add extra cheese, shredded chicken or carne seca to one half.
Fold in half like an omelette and cook for another minute.
Serve immediately while the outside is golden and cheesy and the centre is soft.
