Traditional Spanish Tortilla with Tomatoes, Mushrooms, and Potatoes
Serving Size / Yield
- 4 med. potatoes, sliced thinly
- 1/2 lb. mushrooms, washed and sliced
- 1 1/2 C. cherry tomatoes, sliced
- 1 Spanish onion, grated
- 8 med. eggs
- ¼ cup milk
- salt and pepper
Mix the potatoes, mushrooms, tomatoes, and spices in a bowl.
Heat 3 Tbs. of olive oil in a large, deep frying pan, preferably non-stick. Fry the veggies over medium heat for 5 minutes or until just softened with excess moisture removed. Cover and reduce heat to lowest setting for 7 minutes. Stir and increase heat to highest setting for 2 minutes to brown the veggies. Drain off any excess liquid and set aside.
Whisk the eggs and milk in a large bowl until frothy, and add in the cooked veggies. Wipe down the frying pan and add a bit more oil. Pour the egg mixture into the bottom and cook over high heat, shaking the pan gently so it keeps rising and cooking through. When golden brown and set, turn the heat to low so the residual heat finishes the cooking process.
When finished, slip out onto a large serving platter. Allow to sit for 10-15 minutes prior to slicing and serving.