Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

Spain is famously known for their Tortilla de Patatas, the classic potato and onion omelette, loaded with simple flavors and always a hit. Today we´re making a different version of tortilla, a Spanish Tortilla Omelette with Mushrooms and Onions. This Spanish tortilla has a great flavor, uses very simple ingredients and it´s done in 30 minutes.

Ingredients

1/4 cup extra virgin Spanish olive oil

12 button mushrooms

1 large onion

2 cloves garlic

2 tbsp fresh chives

6 organic eggs

sea salt

black pepper

Cooking Procedure

1

n n Finely mince 2 cloves of garlic, finely dice 1 large onion, finely chop about a 1/4 cup of chives, remove the stems from 12 button mushrooms and rinse the caps under cold running water, pat them dry and cut each one into 1/4 inch slices, crack 6 organic eggs into a bowl, season them with sea salt and freshly cracked black pepper and whisk together until well combined and frothyn n Heat a nonstick frying pan with a medium-high heat and add a 1/4 cup of La Española olive oil, after 1 minute add the onions and mix with the oil, after 4 minutes add the sliced mushrooms and mix with the onions, after 3 minutes add the minced garlic, chopped chives and season with sea salt and freshly cracked black pepper, mix together until combined and lower the fire to a LOW heatn n Add the egg mixture into the pan, using a wooden spoon evenly distribute everything together, shake the pan once in a while so nothing sticks, after 5 minutes place a plate over the pan and flip the pan, slide the uncooked side into the pan and cook for another 4 minutes, then remove from the heat and slide the tortilla onto a plate, garnish with freshly chopped chives, serve hot, at room temperature or cold, enjoy!nn

See Recipe Procedure

Tags

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms