Shiitake Mushroom and Carmelized Onion Spanish Tortilla

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
  • S/P
  • 1 pint (or thereabouts) shiitake mushrooms
  • 1 yellow onion sliced thin
  • Olive oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Either flip and continue cooking for about 5 minutes or place under the broiler for 5 minutes until golden brown and crispy.
  7. You can serve in slices straight from the skillet.

Serves: 2-4.

Time: ~45 minutes.

Recipe source: Original.

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