Contents
Tortilla with potatoes and mushrooms. Video
With familiar foods such as eggs, potatoes and mushrooms on hand, you can prepare a delicious tortilla for breakfast – a Spanish-made potato omelette. Tortilla can be supplemented with a wide variety of ingredients: cheese, tomatoes, ham, and so on.
Tortilla with potatoes: video recipe
Potato tortilla with mushrooms: recipe
Ingredients required for cooking:
– 4 potatoes; – 6 chicken eggs; – 1 onion; – 300 grams of mushrooms; – 200 milliliters of olive oil; – salt.
Cut the mushrooms into small pieces. Pour some oil into a frying pan and quickly fry the mushrooms in it over high heat. Peel the potatoes, cut into small slices (their thickness should be about 5-8 millimeters). Peel and chop onions with a knife.
It is best to use extra virgin olive oil to make tortilla.
Pour olive oil into a deep frying pan, add chopped onions, potatoes, salt and cook over medium heat until the potatoes are tender. Beat eggs lightly in a large bowl. Put the potatoes and onions in small portions (letting the oil drain) into a bowl with eggs. Then add the fried mushrooms there, salt and mix.
Leave 2-3 tablespoons of oil in a frying pan, drain the rest, and put the potato-mushroom mass into it. Fry the tortilla over high heat until golden brown. Then gently turn it over using a flat plate or lid and fry on the other side. You need to turn the tortilla several times. Cool the finished dish and serve.
Potato-mushroom tortilla stuffed with chicken and cheese: recipe
Ingredients required for cooking:
– 2 potatoes; – 3 chicken eggs; – 150 grams of champignons; – 100 grams of smoked chicken breast; – 1 onion; – 50 grams of hard cheese; – parsley; – olive oil for frying; – salt.
Fry the mushrooms cut into strips in a pan with butter.
In Spain, tortilla is most often served as a cold lunch.
Cut the potatoes into strips or slices. Cut the onion into thin half rings. Heat oil in a separate frying pan, add potatoes and onions. Fry over medium heat, stirring occasionally. When the potatoes are tender, transfer them to a bowl, add mushrooms, cover with beaten eggs, salt and stir. Put the resulting mass in a preheated pan with oil and fry on both sides until golden brown. Then put the tortilla on a plate and let cool slightly.
Cut the chicken breast into thin strips and mix with chopped parsley and grated cheese. Put the chicken filling in the middle of the tortilla and roll it up. Place the tortilla back in the pan and fry on all sides, turning gently.