Mushroom tortilla

Mushroom tortilla

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Eggs ‘carry’ many dishes, either as a part, or as a main ingredient. The entire world has specialities using eggs, because they are so nutritious and extremely easy to handle. Frittata, tortilla and omelette, all with a multitude of flavourings, have one thing in common, ‘solidified’ eggs. Naturally, I had to use mushrooms in this recipe, and this Spanish version contains the Spaniards’ favourite, one of the russulas.

Ingredients

Quantity Ingredient
300g green-cracked russula
12 eggs, beaten
1 tablespoon parsley, chopped
4 tablespoons manchego cheese, grated
4 tablespoons extra virgin olive oil
1 large onion, very finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms and quarter them if large. Mix the eggs, parsley, cheese and some salt and pepper together in a large bowl.
  2. Heat the oil in a 25cm non-stick frying pan and sauté the onion for 5 or so minutes, until softened. Add the mushrooms and sauté for 7–8 minutes. Add the egg mixture to the pan and with a wooden spatula stir from time to time until the egg begins to solidify. When you notice that the egg is not liquid on the top any more, leave it to build a brown crust on the base. Take a large plate and, taking care not to burn yourself, cover the pan with the plate and turn it upside down. Slide the tortilla back into the pan on its soft side and cook for a few more minutes until solid.
  3. The tortilla may also be eaten cold, but I prefer it hot with good fresh bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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