– 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!
Watch the Video Below on How to Make a Spanish Tortilla Omelette with Mushrooms and Onions
Spanish Tortilla Omelette with Mushrooms and Onions
- -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
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
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
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!
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