Mushroom Tortilla

This Spanish dish is perfect for a family breakfast, and you can double the recipe for a bigger crowd.

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5 Ingredients or Less
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15 minutes or less
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For the whole family
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Diabetes-friendly
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Immune boosting
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Heart-healthy
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Anti-inflammatory
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Vegetarian
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Vegan
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Gluten-free
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Dairy-free
Mushroom Tortilla
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Mushroom Tortilla
WHAT YOU'LL NEED
  • 6 tablespoons olive oil, plus more for brushing
  • 1/2 small red onion, thinly sliced
  • Salt and pepper
  • 3/4 pound mushrooms, cut into 1/2-inch pieces
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish
  • 8 large eggs
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DIRECTIONS:
  1. In a 10-inch nonstick skillet, heat the 6 tablespoons of olive oil.
  2. Add the onion and a generous pinch of salt and pepper.
  3. Cook over moderate heat, stirring until softened, for about 5 minutes.
  4. Add the mushrooms and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the mushrooms are tender and golden, about 7 minutes.
  5. Stir in the 1/4 cup of parsley.
  6. In a large bowl, beat the eggs with a generous pinch of salt and pepper. Pour the eggs into the skillet and cook over moderate heat, gently stirring and lifting the tortilla, until the edges are set and the center is still loose, about 7 minutes.
  7. Put a large, flat plate on top of the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back
into the skillet and cook until the center is set, 1 to 2 minutes longer.
  8. Slide onto a serving plate, brush with olive oil and garnish with parsley.
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DID YOU KNOW?

This dish is a great make-ahead dish for brunch, since it can be kept at room temperature for up to 3 hours.

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