Potato and Mushroom Spanish Tortilla

Name: Potato and Mushroom Spanish Tortilla
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 medium potatoes; 10-12 medium button mushrooms; 1 onion; 6 eggs; Extra virgin olive oil; Pink salt; Oregano; Tortilla pan

Eggs

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This potato and mushroom tortilla is one of those dishes I always feel like putting right in the center of the table to share at lunch or dinner. I cook the potatoes in the microwave and mix them with sautéed mushrooms, softened onions, and a touch of oregano. It's a simple way to switch up the classic Spanish omelette using everyday ingredients I usually have on hand.

To get the texture just right, I make sure the potatoes are nice and tender and the mushrooms have released all their liquid before mixing them with the beaten eggs. If you like mushroom omelettes, this version with potatoes makes it much heartier. It serves four, and you can cook it to your preferred doneness.

If you'd like to try something different, I recommend my potato and green garlic tortilla and my potato and eggplant tortilla, two wonderful options to share for dinner.

Prep: 15 minCook: 30 minServes: 4

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Ingredients

These are the ingredients you'll need

3 medium potatoes
10-12 medium button mushrooms
1 onion
6 eggs
Extra virgin olive oil
Pink salt
Oregano

Equipment

Tortilla pan

Step by step

Method

1Peel and dice the potatoes, then transfer them to a microwave-safe container or a deep dish covered with plastic wrap.
2Microwave on high for 10-20 minutes, depending on your microwave and how thick the potatoes are cut.
3Clean and slice the mushrooms.
4Meanwhile, place a skillet over the heat with a drizzle of olive oil and gently sauté the onion until lightly golden, then add the mushrooms and sauté them as well.
5Whisk the eggs in a bowl with a pinch of salt.
6Add the potatoes, onion, and mushrooms to the bowl with the beaten eggs, and season with oregano.
7Mix everything well until thoroughly coated in egg.
8Pour the mixture into the pan and cook over low heat on both sides until set to your liking.
9All done! Time to enjoy our POTATO AND MUSHROOM TORTILLA

Notes

1If you don't have a microwave, you can make this using roasted or steamed potatoes.

Frequently asked questions

How do I store the potato and mushroom tortilla?

Keep it tightly covered in the fridge within two hours of cooking, and enjoy it within 24 hours. If you're planning to save it for the next day, make sure the eggs are cooked through.

Can I replace the button mushrooms with other mushrooms?

Yes, you can use oyster mushrooms or any mix of edible wild mushrooms. Cook them first before combining with the egg so they release their water and don't make the tortilla soggy.

Can I cook the potatoes without a microwave?

Yes, you can gently fry them in a skillet with olive oil until tender, without letting them get too browned. Drain off any excess oil before mixing with the other ingredients; cooking times may vary.