Spanish cuisine · Breakfast & Eggs

Mushroom Tortilla

Tortilla with seared mushrooms, plenty of garlic and parsley, giving the eggs a woodsy aroma.

Ingredients · for 4 servings

• 400 g button mushrooms
• 8 eggs
• 4 garlic cloves
• 1 onion
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• 1 tbsp white wine
• Salt, pepper

Instructions

1. Clean the mushrooms with a cloth, do not wash them, and cut into 4 mm thick slices; finely dice the onion and cut the garlic into thin slices.
2. Heat 3 tbsp olive oil in a wide pan until very hot and fry the mushrooms in batches for 4–5 min. without moving them, until they have golden edges and the liquid has evaporated.
3. Add the onion and garlic, fry for 3 min., deglaze with the white wine and let it evaporate completely; season with salt and pepper.
4. Beat the eggs vigorously, season with the finely chopped parsley, salt and pepper, and fold in the lukewarm mushrooms.
5. Heat the remaining olive oil in a 24 cm non-stick pan, pour in the mixture and cook over medium heat for 5–6 min., repeatedly pushing the edge inward with a spoon.
6. Flip the tortilla, slide it back in, finish cooking for 3 min. and serve lukewarm with a touch of parsley.