Tortilla con Hongos (Mushroom Omelet)
A 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.
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.
Tried this recipe?Let us know how it was!