Name: Mushroom-Infused Spanish Tortilla
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Other

Pesto & Potatoes Verified

July 14, 2025

6 Ingredients

HARD

Whether you serve it for brunch, lunch or a light dinner, the Spanish Tortilla is an impressive dish with humble ingredients you likely already have in your kitchen. This recipe features thinly sliced Yukon Gold potatoes, sweet onions, and a mushroom-infused olive oil for an earthy twist.

From the Cook

1/2

Mushroom-Infused Spanish Tortilla

Pesto & Potatoes Verified

Ingredients

servings

WarningEggs allergen identified

Instructions

This recipe also lives on Pesto & Potatoes.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

View

About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.