Potato omelette with mushrooms
How to make a potato omelette with mushrooms
Today we have a recipe for potato omelette, but with a side. In this case, this classic of Spanish gastronomy has mushrooms inside, which will give us flavors and textures different from the usual.
The first data written about this fantastic dish dates back to 1817, an anonymous letter to the courts of Navarre, they use the potato omelette as an example to highlight the differences between the humble class of people living in the countryside and the most bombastic of those who live in Pamplona. For me, they did not know that they would find a recipe for the most dishes in Spanish gastronomy, later General Zumalakaregi would popularize it through the wars in Carlist, how strange, another great dish that is passed down through war.
Nowadays it is still made in many ways, the classic would be with eggs, potatoes … and most onions. I like it without onions, but it’s not about opening a debate on this topic. There are many different tortillas, such as the basketball omelette, which I have already published, by the way. The fact is that one day trying new things, I came across a potato omelette with stewed mushrooms and this is the recipe that I will present to you.
Ingredients for 6 people
1 – Poppy potato
We start by cleaning, peeling and cutting the potatoes into thin slices. Then put everything in a pan with a lot of oil and poach the potatoes as little as possible so that the oil bubbles slightly. Boil the potatoes until soft.
2 – Cook the ham with onions
With the potatoes in the process, we put another pan on the fire with a trickle of olive oil and add the ham and fried onions Hida to taste and cook for 1-2 minutes on medium heat.
3 – Add the mushrooms and boil them
Add the mushrooms, cut into pieces, a little salt and cook for about 10 minutes with the same intensity.
4 – Connect the potatoes and mushrooms with the egg
With the prepared potatoes and mushrooms, beat the eggs in a large bowl. Then add the potatoes, well drained of butter and mushrooms with ham and onion. Season, mix well and let rest for 10 minutes.
5 – Pour the whole mixture into the pan
After this time we put a pan on the fire with a spray of oil. Wait for it to heat up and pour the whole mixture out of the bowl. Stir a little until we see part of the beaten egg, wait for the whole outer part of the omelet to harden.
6 – Turn the tortilla
At this time, turn the omelette over with a lid or large plate. Put the tortilla back in the pan and shape the edge to round it. From here we have to wait for the other part to adjust and then go around a few more times until we decide when to remove it. Here it is to your liking. If you want it to be more curdled, leave it longer, but be careful not to burn it.
7 – We have already finished the potato omelette with mushrooms
And that’s friends. We finished our potato omelette with mushrooms. I hope you will prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy.
Nothing else for today. More and better tomorrow here at Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes