Tortilla con Hongos 1952 (Mushroom Omelet)
Elevate your breakfast with this Tortilla con Hongos (Mushroom Omelet), featuring a rich, buttery filling of mushrooms, onions, and parsley. The name “tortilla” reflects Spanish influence, as omelets are called tortilla in Spain.
About Cocina Mexicana de Abolengo
This recipe comes from Cocina Mexicana de Abolengo by Josefina Velázquez de León, originally published in 1952 by her own publishing house, Academia Cocina y Repostería Velázquez de León.
The book celebrates Mexican cuisine while also acknowledging the influences of Spain, France, and Italy during that period. In her introduction, Josefina notes that “our ancestors have expanded and adapted European cuisine to Mexican customs, incorporating elements that are just as good, if not better, than those of Europe.” This particular recipe may not be traditionally Mexican, but it reflects the culinary landscape of its time.
About Josefina Velázquez de León
Josefina Velázquez de León could easily be considered Mexico’s first celebrity chef. Between 1930 and 1960, she published over 140 cookbooks, ran a cooking school in Mexico City, hosted a TV show, wrote a magazine column, and even founded her own publishing house.
She was a trailblazer in celebrating regional cuisine, traveling across the country to highlight the diverse flavors of every state while giving credit to the women behind the recipes. The UTSA Special Collections Library houses nearly all of Josefina’s works—schedule a visit today!
Recipe from Velázquez de León, Josefina. Cocina mexicana de abolengo. México, D.F. : Academia Cocina y Repostería, Velázquez de León, 1952. Pp. 70-21. [TX716.M4 V45 1952]
Original Recipe
Ingredientes Para la Tortilla
- 5 huevos
- 5 cucharadas de leche
- 2 cucharadas de manteca
- 1 cebolla chica
- 1 manojo de perejil
Ingredientes Para el Relleno
- 35 gramos de mantequilla
- 1 cucharada de perejil picado
- 1 cebolla
- 200 gramos de hongos frescos de cultivo o de lata
- 3 cucharadas de leche
- 1 limón
Manera de Hacerse:
A los hongos se les quita el tallo y la telita que los cubre (los que al partirse se ven verdes se rechazan) se lavan y se ponen en agua que los cubra con el jugo de limón durante una hora; pasado ese tiempo se escurren bien. En la mantequilla se fríe la cebolla picada, se agregan los hongos y el perejil picado, la leche y sal se dejan en el fuego, hasta que estén bien cocidos, se retiran para ponerse en la tortilla.
Se mezclan los huevos con la leche y la cebolla picada y sal, se vacían al sartén que ya tendrá la manteca, antes de doblarase la tortilla se le ponen los hongos, se enrolla y se sirve muy caliente, adornándose en los extremos con dos manojos de perejil.
Translated Recipe
Tortilla Ingredients
- 5 eggs
- 5 tablespoons milk
- 2 tablespoons butter
- 1 small onion
- 1 bunch of parsley
Ingredients For the Filling
- 35 grams of butter
- 1 tablespoon chopped parsley
- 1 onion
- 200 grams of mushrooms, fresh or canned
- 3 tablespoons milk
- 1 lemon
Preparation:
Remove the stems of the mushrooms, wash, and soak in water with lemon juice for an hour before draining them well. Fry the onion in butter, add the mushrooms and chopped parsley, milk and salt and leave on the fire until cooked through. Then, remove to put in your omelet.
Mix the eggs with milk and chopped onion and salt. Add to the pan (in which hot lard should have already been melted). Before folding the omelet, add the mushrooms, fold over and serve very hot, garnished at the ends with two bunches of parsley.
How to Make Tortilla con Hongos (Mushroom Omelet) Step by Step
Saute onion in butter until soft and translucent.
Add mushrooms, milk, salt, and parsley.
Cook until the mushrooms have cooked through and the liquid has mostly evaporated.
Combine the milk, eggs, onion, and salt.
Whisk together.
Heat lard and add egg mixture.
Cook over low heat until the egg is completely cooked.
Place the filling in the center and fold over the omelet.
Expert Tips
- I find the step to soak the mushrooms for an hour unnecessary. You can rinse the mushrooms, and slice them then proceed to step 2.
- The original recipe calls for lard, but you can substitute it with vegetable oil or butter.
- The recipe makes one large omelet or two medium omelets.
Serving
Serve immediately while hot.
Storing
I don’t recommend storing, because the egg will get rubbery, but if you must you can store in an airtight container in the fridge for 3 days.
More Breakfast Recipes
Tortilla con Hongos (Mushroom Omelet)
Ingredients
Ingredients For the Filling
- 7 oz mushrooms, fresh or canned (200g)(I used cremini mushrooms)
- 1 lime
- 2 tbsp butter (35 g)
- 1 tablespoon chopped parsley
- 1 small onion, chopped
- 3 tablespoons whole milk
Tortilla Ingredients
- 5 eggs
- 5 tablespoons milk
- 2 tablespoons lard or vegetable oil
- 1 small onion, chopped
- 1 sprig parsley
Instructions
- Remove the stems of the mushrooms, wash, slice, and soak in water for an hour with the juice of one lime.
- Fry the onion in butter over medium-low heat, add the mushrooms and chopped parsley, milk, salt, and leave on the fire until cooked through and most of the liquid has evaporated. Remove from the heat and set aside.
- In a large bowl, mix the eggs with milk, chopped onion, and salt. Heat lard in a large skillet over medium-low heat. Add the egg mixture to the pan and stir with a spatula 2 to 3 times. Reduce heat to low, and let egg cook almost completely.
- Place the mushroom filling in the center and fold over the egg. Serve very hot, garnished at the ends with two bunches of parsley.
Notes
- I find the step to soak the mushrooms for an hour unnecessary. You can rinse the mushrooms, and slice them then proceed to step 2.
- The original recipe calls for lard, but you can substitute it with vegetable oil or butter.
- The recipe makes one large omelet or two medium omelets.
