Mediterranean tortilla with mackerel and olives

1. Drain the mackerel from the can and gently break it into smaller pieces with a fork.
2. Cut the tomatoes into cubes and the olives into rings. Crumble the feta with a fork.
3. Place a layer of mackerel in the middle of each tortilla, then tomatoes, olives and feta.
4. Sprinkle with fresh basil or parsley and drizzle lightly with olive oil.
5. Fold the edges of the tortilla over and crimp them tightly.
6. You can serve them immediately cold as a light meal or briefly grill them in a dry pan for 1–2 minutes on each side, until the cheese melts and the tortilla becomes crispy.