Tamagoyaki (Japanese omelet) topped with cream of mushroom soup. Very FUWA FUWA!!!😋🎌🎌

First we start with the omelette: In a bowl, we mix the eggs, the cheese spread and the soy sauce. The cheese can be replaced by mayonnaise. The cheese spread or mayonnaise is to give it what the Japanese call "fuwa", which we could translate as "fluffy". *Once everything is beaten, we can pass the mixture through a strainer, to increase the "fuwa" sensation.

We are going to pour the mixture into the pan little by little and in parts (the idea is to do it in about three times). Pour a little, let it set just enough and fold the ends to make the square tortilla (as shown in the photo). At one end, place the ham and the Roquefort cheese, rolling the omelet around them (also shown in the photo). Once we have rolled the omelet and we have it at one end of the pan, pour another bit of egg, let it set, fold the ends and roll from the main part. Repeat the process until we have no egg left to pour.

Remove the tortilla from the pan, roll it in paper, without pressing it, and let it rest.

We continue with the cream: 1-We sauté the onion finely chopped. 2-Add the finely chopped mushroom when the onion is soft. 3-Pour the butter and let it melt (we can do this step first and sauté everything over the butter). 4-Pour the milk and stir until it reduces. *I, in particular, added nutmeg, ground pepper and ginger to the cream, as well as a pinch of salt.

Finally, we plate it. To decorate I have put some walnuts and dill.