12 July, 2018
Spanish Tortilla with Onion and Mushroom
Growing up, my dad would make Tortilla from time to time. This is a traditional dish from Spain, frequently served at local pubs to complement a table of friends having a beer together. This dish is easy to make, fast and is my go-to when I don’t know what else to cook for lunch or dinner, as it’s a simple one-pan meal h that can be customized to your liking.
- 6 Eggs, Large
- 1 Large Onion, Sliced
- 1/4 cup of Milk
- 3 Medium Potatoes, Sliced into circles
- 1 Large mushroom, sliced
- White Cheddar, Shredded, 2 ounces
- Cilantro, diced
- Canola Oil
- Salt & Pepper
- large Cast Iron Pan
- Lid large enough to cover pan
- 2 Dinner Plates (for flipping)
- Mixing Bowl
- Oven Broiler
Beat Eggs and Milk in the bowl. Season potatoes with salt and pepper. Heat the pan over high heat. When hot, lower heat to medium and add canola oil, ensuring the entire bottom is covered. Swirl the pan to add a touch of oil to its inner sides. Then add potatoes to form a single layer, covering as much of the bottom of the pan as you can. Cook for about 2 minutes. Add the onions, cover and cook for 3 minutes. Add the egg mixture, top with mushrooms, cilantro, cheddar and fresh pepper. Cook for about 4 minutes or more, until the edges start to solidify.
Heat your broiler. Take the pan and place directly under broiler flame. Be attentive. Let cook about 3-4 minutes, but check regularly to ensure egg is solid and some browning has occurred. Give it a shake to see if any raw egg jiggles if you’re not sure.
Once egg is solidified, the last specialty piece of the process is left. Use a rubber spatula or knife around the edge of the tortilla to loosen it from the skillet. Place a plate large enough to cover the opening to the pan. A slight space opening from using a square plate is OK. Using both hands, flip the plate and pan so that the pan is facing down. You should see the browned potatoes. Now top that plate with a second plate, flipping it upside down again to get the “presentation” face.
Serve Hot or Cold. Goes great with Cholula Green Pepper Sauce, Sour Cream, or Sriracha.