Wild mushroom tortilla

Wild mushroom tortilla

By
From
Catalonia
Serves
2
Photographer
Laura Edwards

Robellones (saffron milk cap or red pine mushrooms) grow in abundance throughout Catalonia. I’m also lucky that they were plentiful in my home town of Talaván when I was growing up, so they’ve always been an ingredient I love to cook with. Just cooked on the plancha and finished with some very finely chopped garlic and parsley with plenty of olive oil and freshly ground black pepper. Heaven!

As for a tortilla, I don’t think you can beat this one. If you want to be a bit more adventurous, crumble in some goat’s cheese.

Ingredients

Quantity Ingredient
olive oil, for frying
2 tablespoons olive oil, for the tortilla
good knob butter
1 banana shallot, finely sliced
2 garlic cloves, finely sliced
3 sprigs thyme, leaves stripped
350g wild mushrooms, (robellones if you can find them)
handful chopped parsley
3 large free-range eggs
sea salt
freshly ground black pepper

Method

  1. Heat a glug of olive oil and the butter in a pan and fry the shallot for 10 minutes until lovely and soft. Add the garlic, thyme and add the mushrooms and cook over a high heat for 5 minutes until tender and golden. Remove from the heat and add the parsley.
  2. In a bowl, beat the eggs then add the mushrooms and plenty of seasoning.
  3. Heat the oil for the tortilla in a 15 cm non-stick frying pan. When the oil is hot, add the egg mixture.
  4. Swirl the pan over a high heat until the mixture starts to set around the edges, then reduce the heat and cook for 4–5 minutes until the tortilla just starts to set, the bottom and sides are golden but the middle is still quite loose.
  5. Cover the pan with a flat lid or board and turn the tortilla carefully onto it – don’t worry that it is still quite runny; it will all come back together when you continue to cook it. Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple of minutes, then turn onto a board and serve. It should still be lovely and juicy in the middle when you cut into it.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again