Name: Mushroom-Infused Spanish Tortilla
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Other
Ingredients: 6 eggs; 1 tsp water; 3 Yukon Gold potatoes; 0.5 yellow onion; 0.333 cup mushroom-infused olive oil; Fine sea salt

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Mushroom-Infused Spanish Tortilla

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Wash and dry potatoes. Thinly cut into ¼-inch slices. You can use a mandolin to ensure even slicing. Thinly slice onion and set aside.

Heat mushroom-infused olive oil in an 8-inch oven-safe skillet. Once heated, fry potato slices in single-layer batches, until browned but still soft. Drain potatoes on a paper towel-lined plate and continue until all potatoes are cooked.

Remove all but 1 tablespoon oil from the skillet and cook sliced onion for 3 to 5 minutes, until translucent.

Spread the onions evenly around the bottom of the skillet and layer on potato slices, overlaying in a circular pattern from the outside in, until the onions are covered with a single layer. Sprinkle on about ¼ teaspoon fine sea salt.

Repeat with a second layer of potatoes, until all potatoes are in the skillet, seasoning with another ¼ teaspoon fine sea salt on each layer. You should end up with 2 to 3 layers of potato.

Add 6 eggs, 1 teaspoon water and ½ teaspoon fine sea salt to a large bowl and whisk until well combined. Slowly and evenly pour the egg mixture into the skillet, over medium heat.

Shake the skillet to ensure even distribution of the eggs. Once eggs are starting to set on the edges, use a spatula to gently lift around the edges, ensuring more egg liquid is distributed on the bottom of the pan.

Place skillet in the oven, under the broiler, and bake for 3 to 5 minutes, until the top begins to brown and eggs are completely set. Use a towel or pot holder to remove the pan from the oven, and sit on the stovetop to cool for about 5 minutes.

Once slightly cooled, place a plate over the top of the skillet and carefully flip over to release the tortilla from the skillet.

Cut into slices and serve with crispy mushrooms to garnish, as desired. Leftovers store well for up to 3 days in the refrigerator.

Nutrition

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Tips & Tricks (5)

Slice Potatoes Uniformly 🥔
Use a mandoline slicer to cut Yukon Gold potatoes to exactly 1/8-inch thickness for even cooking and a cohesive tortilla texture that holds together perfectly.
Low and Slow Cooking Method 🔥
Keep heat at medium-low throughout cooking to gently set the eggs while allowing potatoes and onions to soften without browning, ensuring a creamy interior.
Infuse Oil Deeply 🍄
Prepare your mushroom-infused oil at least 24 hours ahead by steeping dried mushrooms in olive oil to maximize the earthy umami flavors that define this dish.
The Flip Technique 🎯
Slide the tortilla onto a plate, then invert it back into the pan to cook the other side—this ensures even browning and prevents the delicate structure from breaking apart.
Finish with Residual Heat ✨
Remove the tortilla from heat when the center is still slightly jiggly, as carryover cooking will set it to creamy perfection without creating a rubbery, overcooked texture.