🍽️ Classic Potato and Mushroom Tortilla

Name: Classic Potato and Mushroom Tortilla
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g potatoes (waxy); 2 onions; 5 tbsp olive oil; 2 garlic cloves; 8 eggs; salt; pepper (from the mill); 0.5 bunch parsley; 300 g small button mushrooms; 1 shallot; 1 garlic clove; 0.5 bunch parsley; 2 tbsp butter; 2 tbsp lemon juice; salt; pepper (from the mill)

460 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g potatoes (waxy)
2 onions
5 tbsp olive oil
2 garlic cloves
8 eggs
salt
pepper (from the mill)
0.5 bunch parsley
300 g small button mushrooms
1 shallot
1 garlic clove
0.5 bunch parsley
2 tbsp butter
2 tbsp lemon juice
salt
pepper (from the mill)

Instructions

1. Peel the potatoes.
2. Slice the peeled potatoes into thin rounds.
3. Peel the onions.
4. Finely dice the peeled onions.
5. Heat three tablespoons of oil in a large frying pan.
6. Add the potato slices and onion dice to the hot pan.
7. Fry the vegetables, stirring constantly, for about eight minutes until golden brown.
8. Press the garlic directly into the pan.
9. Remove the pan from the heat.
10. Let the mixture cool down briefly.
11. Wash the parsley.
12. Shake the parsley dry.
13. Pluck the parsley leaves from the stems.
14. Slice the parsley leaves into thin strips.
15. Whisk the eggs in a large bowl.
16. Season the eggs with a little salt.
17. Season the eggs with a little pepper.
18. Add the fried potato and onion mixture to the eggs.
19. Add the sliced parsley strips to the eggs.
20. Mix everything together thoroughly.
21. Add the remaining oil to the pan.
22. Pour the potato-egg mixture into the pan.
23. Cover the pan.
24. Let the tortilla set for about four minutes.
25. Place a large plate or lid on top of the pan.
26. Carefully flip the tortilla onto the plate.
27. Slide the tortilla back into the pan.
28. Fry the other side for two to three minutes until done.
29. Serve the tortilla warm or cold.
30. Clean the mushrooms.
31. Wash the parsley for the filling.
32. Shake the parsley dry.
33. Finely chop the parsley.
34. Peel the shallot.
35. Peel the garlic.
36. Finely chop the shallot and garlic.
37. Heat butter in a pan.
38. Sauté the shallot and garlic until translucent.
39. Add the mushrooms to the pan.
40. Fry the mushrooms briefly.
41. Season the mushrooms with salt.
42. Season the mushrooms with pepper.
43. Add lemon juice.
44. Fold the chopped parsley into the mushrooms.

Nutrition per serving

kcal: 460
Protein: 20 g · Fett/Fat: 29 g · Carbs: 29 g