Porcini Mushroom Tortilla

This is a traditional Spanish tortilla, which is like a sort of omelette. It’s not the Mexican tortilla you use to make wraps.

Serves 2
60 Minutes
2 pans
Beginner

Suitable for vegetarians

Ingredients

20 g unsalted butter
2 tbsp olive oil
3 large cooked potatoes, diced
200 g flat field mushrooms
25g Merchant Gourmet Porcini Mushrooms (soaked in warm water for 20 minutes)
1 garlic clove, peeled and crushed
125 g fresh spinach
4 eggs
100 ml semi skimmed milk
freshly ground black pepper

Instructions

1.Heat the butter and olive oil in a frying pan, add the potatoes and brown on all sides. Transfer to a plate, then cook the mushrooms on both sides for 5 minutes, adding a little more oil or butter if needed

2.Transfer to a plate and return the potatoes to the pan. Sprinkle in the garlic, then add the mushrooms and spinach

3.Mix the eggs and milk together, season with pepper and pour into the pan. Cover and cook gently for 5 minutes. Finish the tortilla by grilling it under a medium heat for 6-8 minutes until golden on top. Check that the egg is set. Serve hot or cold