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Potato and Mushroom Tortilla

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 170 kcal
Contents show

Ingredients
 

  • 750 g Potatoes
  • 1 bunch Spring onion
  • 100 g Oyster mushrooms
  • 100 g Brown mushrooms
  • 3 tbsp Oil
  • Salt pepper
  • 6 Eggs
  • 100 g Grated Gouda

Instructions
 

  • Wash the potatoes and cook with the skin on for about 20-25 minutes.
  • Clean and wash the spring onions and cut into rings. Wash, clean and slice the mushrooms.
  • Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan. Sauté the spring onions and mushrooms for about 3 minutes. Add potatoes and fry for another 5 minutes.
  • Whisk the eggs with salt and pepper and pour over the vegetables. Scatter the cheese on top and let it rest for about 15 minutes over a low heat with the lid closed. With mixed salad
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Nutrition

Serving: 100gCalories: 170kcalCarbohydrates: 12.7gProtein: 3.9gFat: 11.4g
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Written by John Myers

Professional Chef with 25 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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