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.
Suitable for vegetarians
- 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
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
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