Tortilla de Champiñón
Mushroom Omelet Refashioned
Tortilla de Champiñón
Ingredients
- 2 tablespoons olive oil
- ½ pound mushrooms cleaned, trimmed, and thinly sliced
- 1 small garlic clove finely chopped
- 1 tablespoon finely chopped Serrano ham or prosciutto
- 2 large eggs
- Salt
- Freshly ground black pepper
- Chopped parsley optional garnish
Instructions
- Heat 1 tablespoon of oil in a medium skillet over high heat until it’s hot.
- Add the mushrooms, garlic, parsley, and ham.
- Sauté for about 2 minutes, stirring occasionally.
- Wipe the skillet clean after this step.
- In a small bowl, lightly beat the eggs with salt, pepper, and the mushroom mixture.
- Fold until combined.
- Heat the remaining tablespoon of oil in the same skillet over high heat until hot.
- Pour in the egg mixture, spreading it evenly.
- Reduce the heat to medium-high.
- Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown and the center is mostly set.
- Use a spatula to carefully flip the omelet to the other side.
- Add more oil if needed.
- Continue cooking until the center is fully set but still slightly moist.
Notes & Wine Advice
Serve the omelet hot, garnished with chopped parsley if desired.
Nutrition values
Calories: 350 kcal