This Spanish Mushroom Omelette, known in Spain as Tortilla de Champiñones, is packed with flavors, easy to make and done in under 30 minutes.
The star of this dish, besides the eggs, are the mushrooms. With the technique we´re going to cook them in, they´re going to have the most incredible texture & flavor ever.
This omelette is typically served here in Spain for Almuerzo, which is an early lunch. But you can serve it for breakfast or even dinner, next to some classic Spanish potatoes for an incredible meal.
TIPS & TRICKS to Make this Recipe: To make this omelette I used a Spanish Omelette Pan. This pan is specifically made to make Spanish tortillas. It makes the flip to cook the other side effort-less. Of course. you can go the traditional way, by using a plate. Just place it over the pan and then flip the pan into the plate and slide back into the pan.
Key Ingredients & Cookware I used in this Recipe:
SPANISH OMELETTE PAN I USED
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make this Amazing Mushroom Omelette | Tortilla de Champiñones
Spanish Mushroom Omelette | Tortilla de Champiñones
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 6 cage-free organic eggs
- 12 button mushrooms
- 2 tbsp freshly chopped chives 6 grams
- sea salt & black pepper
Instructions
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Crack 6 eggs into a large bowl, add in 2 tbsp finely chopped chives and a pinch of sea salt, whisk together until well combined, set aside
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Heat a nonstick fry pan with a medium-high heat
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Wash & pat dry 12 button mushrooms, then cut each one in half lengthwise
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After heating the pan for about 4 minutes, add in 2 tbsp (30 ml) extra virgin olive oil and the mushrooms, mix together so all the mushrooms are coated in the olive oil, then place them all in a single layer cut side down, cook for 4 to 5 minutes without mixing, then season with sea salt & black pepper, mix together and cook for another 2 to 3 minutes while mixing so all the mushrooms are evenly sauteed, then remove the pan from the heat
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Transfer the sauteed mushrooms into the bowl with the eggs, mix together and let it sit for 5 minutes
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Meanwhile, heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, after 5 minutes add in the mushroom & egg mixture, give it a gently mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges, to ensure the eggs are not sticking to the pan
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After 4 to 5 minutes it´s time to flip the omelette to cook the other side, place the other pan over the bottom pan and hook together, firmly hold the handles and in one swift move flip the pans, remove the top pan, using the back of a spatula compact the tortilla from the outer edges into the center to achieve the rounded edge
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After another 4 to 5 minutes, the omelette should be perfectly cooked, remove the pan from the heat and transfer into a serving dish, enjoy!
Recipe Notes
Get the Spanish Omelette Pan I used to make this recipe
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