in Spain

Tortilla with mushrooms and chorizo

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Ingredients for 4 servings:

  • 200 g mushrooms
  • 75 g sausage, Spanish (chorizo)
  • 5 eggs
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For a tapas party or as a quick snack in front of the TV

Clean and slice the mushrooms. Drizzle with 2-3 tablespoons of oil, season with salt and pepper. Finely chop the chorizo. Beat the eggs until frothy, then stir in the mushrooms and chorizo. Heat the oil in a pan and pour in the egg mixture. Depending on the size of the pan, this will be enough for 1-2 tortillas. Slowly set over low heat. When the tortilla is firm, place a plate over it and flip the pan so the tortilla slides onto the plate. Cut the tortilla into cubes approximately 2 x 2 cm in size. For tapas, thread 2 pieces onto a wooden skewer and serve. Delicious hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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