– Spanish Tortilla Omelette with Mushrooms and Onions –
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. I love to serve this mushroom & onion tortilla next to a Spinach Salad and a baguette for a complete meal, but you can always serve this as an appetizer, or even enjoy it for breakfast with some toast.
– The Flavor of the Olive Oil does Matter –
To make this Spanish Tortilla Omelette with Mushrooms and Onions I used La Española Olive Oil, one of Spain´s most iconic brands. This olive oil was the perfect match for this recipe, as the characteristics of the olive oil really gave a great flavor to the tortilla. Watch the video below on How to Make a Spanish Tortilla Omelette with Mushrooms and Onions or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Non-Stick Frying Pan
Watch the Video Below on How to Make a Spanish Tortilla Omelette with Mushrooms and Onions
Spanish Tortilla Omelette with Mushrooms and Onions
Ingredients
- -1/4 cup La Española 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
Instructions
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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 frothy
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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 heat
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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!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
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Emma - Bake Then Eat
Mmmm I love Spanish omelette, so I know I would love this dish.
27 . Oct . 2018Spain on a Fork
Thanks for the comment Emma 🙂 much love
27 . Oct . 2018