True to my quick and dirty style, this recipe may sound fancy but it’s super easy and damn good. My husband and I recently had the wonderful opportunity to attend the Georgia Organics conference and I attended some sessions on growing mushrooms. I learned that shiitake mushrooms are powerhouse vegetables – super good for you! Thus I went straight out and bought a container from Wholefoods and came up with this recipe. This is a great way for vegetarians to get some good protein along with the goodness of veggies!
Anyone who has visited Spain knows a tortilla there is much different than a tortilla in the States or in Mexico. In Spain tortillas (“little cake”) is a round, flat omelet – like the Italian frittata. You find them all over tapas bars and in lots of cafes. When I studied there I would often get coffee and a tortilla for breakfast. Most times they are filled with sliced potatoes or ham, but the options are endless. I think it’s a great way to use up leftover ingredients. For cooking you can either use a large pan, and invert the omelet onto a flat lid or plate and then cook the other side. I use a cast-iron skillet and finish under the broiler. It’s easier and you are assured a nice brown top. Feel free to use any variety of vegetables, meats, nuts, etc. in your tortilla. It can be served anytime of the day but I like a nice slice of tortilla and salad for a light dinner.
- 8 eggs
- Dash milk
- 1 pint (or thereabouts) shiitake mushrooms
- 1 yellow onion sliced thin
- Olive oil
- Slice your onion and clean your shiitakes. Shiitakes absorb water like crazy, the best method is to use very little water and drain well or simply wipe with a papertowel.
- Heat olive oil in a small pan on medium heat and slowly cook your onions until carmelized, about 15 to 20 minutes. They should smell sweet and have an amber color.
- Oil your large pan or skillet and heat on medium-low heat. It is very important to have a good coating of oil, not too much, but enough so that the omelet will not stick and burn to the pan. This why you also want to cook on medium-low heat.
- Whisk your eggs and add a dash of milk and S/P to taste. You can also add any variety of dried or fresh herbs.
- Mix your vegetables with the eggs and pour into your skillet. Scramble lightly then let set and cook until almost cooked through – you will see the egg cooking through to the middle.
- Either flip and continue cooking for about 5 minutes or place under the broiler for 5 minutes until golden brown and crispy.
- You can serve in slices straight from the skillet.
Time: ~45 minutes.
Recipe source: Original.