Tortilla with tiernos, mushrooms and sun

Ingredients for 3 servings:

• 4 eggs
• 130 g mushrooms, small
• 120 g garlic, young, cleaned
• 1 can of tuna in oil, approx. 80 g
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tortilla with young garlic, mushrooms and tuna

Clean and quarter the mushrooms. Cut larger mushrooms into smaller pieces. Clean the young garlic and cut into 2 cm pieces. Sauté the mushrooms in a little oil for a few minutes, then add the garlic and cook over medium heat until cooked through but not too browned. Then add salt. Whisk the eggs in a bowl, season with salt and pepper. Add the fried mushrooms and garlic to the bowl with the eggs (not the other way around; the oil should stay in the pan) and add the drained tuna. Stir everything well. Add the oil from the tuna to the pan and heat slightly, then add the mixture from the bowl to the pan and stir. Let one side cook and brown. Place a suitable plate on top and flip the pan, with the plate on top of the tortilla. Slide the tortilla from the plate back into the pan and cook the other side. Cooking takes about 2-3 minutes on each side. Serve with fresh baguette.