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Spanish Tortilla Omelette with Mushrooms and Onions

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • -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


  1. 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
  2. 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
  3. 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

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