Grind the sweet Provolone Valpadana DOP until fine.

Mix the tomatoes in a bowl with salt and pimienta, add the queso and the slices of 4 branches of tomillo lemon.

Cook the roast in plenty of salted water and cook it “al dente”. Leave it to cool lightly and combine it with the vegetables.

Mix well to combine.

Place three spoons of oil in a 20 cm pan and turn to medium low heat.

Add the color and color mixture, smoothing it out well with a spatula.

Cook with the tapadera and cook for 20 minutes, then turn the tortilla and cook another ten minutes.

Remove it from the pan and place it on a plate to serve, decorate with another fresh lemon tomato and serve.