Mushroom Tortilla

Photo: flickr user atl10trader

Ingredients

12 eggs beaten

1 tablespoon chopped parsley

cup grated manchego cheese

1 teaspoon salt

teaspoon freshly-ground black pepper

cup extra-virgin olive oil

1 lrg onion minced

pound fresh green-cracked russula mushrooms diced

(or other meaty mushrooms such as portabellos)

Preparation

In a large mixing bowl, beat together the eggs, parsley, cheese, salt and pepper.

Heat the oil in a 10-inch nonstick skillet over medium heat and cook the onion until softened, about 5 minutes. Add the mushrooms and cook 7 to 8 minutes more.

Reduce the heat to low, add the egg mixture and stir it occasionally with a wooden spatula until the eggs begin to solidify. After about 5 minutes, when the egg mixture is not liquid on top any more, cover the pan. Check occasionally and if bubbles form, prick them with a fork. Cook to build a brown crust on the tortilla bottom, about 15 minutes more, occasionally sliding a spatula around the bottom to prevent sticking.

Loosen the tortilla by running a spatula around the edge before removing it. Take a large plate and, taking care not to burn yourself, cover the pan with it and turn it upside down. Slide the tortilla back into the pan on its soft side and cook for a few more minutes until it is solid.

This recipe yields 4 servings.

Comments: The tortilla may be eaten cold, but I prefer it hot with good fresh bread.