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🍽️ Crispy Potato and Mushroom Tortilla with Spinach and Bacon

201 kcal · 30 min · 4 servings

Crispy Potato and Mushroom Tortilla with Spinach and Bacon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and peel them.
  2. 2. Slice the peeled potatoes into very thin rounds using a grater or mandoline.
  3. 3. Heat oil in a large frying pan and fry the potato slices for about 10 minutes until golden brown, turning them regularly.
  4. 4. Season the potatoes with salt and pepper.
  5. 5. Peel the onions and dice them finely.
  6. 6. Add the onion cubes to the potatoes and fry them over low heat for another 5 minutes.
  7. 7. Wipe the mushrooms clean with a kitchen towel.
  8. 8. Slice the mushrooms into thin strips.
  9. 9. Add the mushroom strips to the pan and fry everything for another 5 to 10 minutes.
  10. 10. Whisk the eggs in a separate bowl and season them with salt and pepper.
  11. 11. Add the thawed herbs to the egg mixture and stir well.
  12. 12. Remove the potato-onion-mushroom mixture from the pan.
  13. 13. Mix the vegetable mixture in a large bowl with the spinach, bacon, and egg mixture.
  14. 14. Return the entire mixture to the pan, which still contains some oil.
  15. 15. Cover the pan and let the tortilla set over low heat for about 10 to 15 minutes until firm.
  16. 16. Cut the finished tortilla into pieces.
  17. 17. Insert wooden skewers into the tortilla pieces.
  18. 18. Garnish the tortilla with fresh parsley and serve.

Nutrition per serving