Get ready to transport your taste buds to the vibrant streets of Spain with this irresistible Spanish Tortilla Omelette that's about to become your new obsession! Imagine a golden, crispy exterior giving way to a creamy, flavor-packed interior loaded with tender potatoes, caramelized onions, and succulent mushrooms. This isn't just another egg dish - it's a culinary masterpiece that will transform your breakfast, lunch, or dinner into an extraordinary gastronomic experience that'll have everyone begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 1 cup mushrooms, sliced
- Olive oil for frying
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Peel and dice the potatoes into small cubes, chop the onion, and slice the mushrooms. This will ensure that you have everything ready to go when you start cooking.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to coat the bottom of the pan and help fry the potatoes.
- Add the diced potatoes to the skillet and season with a pinch of salt. Cook the potatoes for about 10 minutes, stirring occasionally, until they are golden and tender. If necessary, you can cover the skillet to help them cook evenly.
- Once the potatoes are cooked, add the chopped onion to the skillet. Stir well and cook for an additional 5 minutes until the onion becomes translucent and soft.
- Next, add the sliced mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- While the vegetables are cooking, crack the eggs into a mixing bowl. Whisk them until well combined and season with a little salt.
- Once the mushroom, onion, and potato mixture is cooked, remove the skillet from the heat and let it cool slightly for a few minutes.
- Gently fold the cooked vegetable mixture into the whisked eggs, ensuring that everything is evenly combined.
- Wipe out the skillet and add a little more olive oil if needed. Heat the skillet over medium heat again.
- Pour the egg and vegetable mixture back into the skillet, spreading it out evenly. Cook for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.
- To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Then, slide it back into the skillet to cook the other side for an additional 5 minutes, until it is set and golden brown.
- Once cooked, remove the Spanish tortilla from the skillet and let it rest for a few minutes before slicing. Serve warm or at room temperature, and enjoy your delicious Spanish Tortilla Omelette with Mushrooms and Onions!
Tips
- Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and ensure easy flipping.
- Cut potatoes into uniform, small cubes to ensure even cooking and consistent texture.
- Don't rush the potato cooking process - low and slow helps develop a rich, golden color and tender interior.
- Make sure to drain excess oil from vegetables before mixing with eggs to prevent a greasy tortilla.
- The flipping technique is crucial - use a large plate slightly larger than your skillet and practice confidence in one smooth motion.
- Let the tortilla rest for a few minutes after cooking to help it set and make slicing easier.
- Serve at room temperature for the most authentic Spanish experience, and pair with a crisp salad or crusty bread.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 190mg
