José Pizarro’s Wild Mushroom Tortilla
This classic Catalonian dish for fluffy egg tortilla is made with wild mushrooms and fresh herbs for a tasty breakfast or lunch.
Introduction
Robellones (saffron milk cap or red pine mushrooms) grow in abundance throughout Catalonia. I’m also lucky that they were plentiful in my home town of Talaván when I was growing up, so they’ve always been an ingredient I love to cook with. Just cooked on the plancha and finished with some very finely chopped garlic and parsley with plenty of olive oil and freshly ground black pepper. Heaven! As for a tortilla, I don’t think you can beat this one. If you want to be a bit more adventurous, crumble in some goat’s cheese.
Ingredients
| olive oil for frying, plus 2 tbsp for the tortilla | |
| good knob of | butter |
| 1 | banana shallot (eschalion), finely sliced |
| 2 | garlic cloves, finely sliced |
| 3 sprigs of | thyme, leaves stripped |
| 350g (12oz) | wild mushrooms (robellones if you can find them) |
| handful of | chopped parsley |
| 3 large (extra large) | free-range eggs |
| sea salt and freshly ground black pepper |
Method
Heat a glug of olive oil and the butter in a pan and fry the shallot for 10 minutes until lovely and soft. Add the garlic, thyme and mushrooms and cook over a high heat for 5 minutes until tender and golden. Remove from the heat and add the parsley.
In a bowl, beat the eggs, then add the mushrooms and plenty of seasoning.
Heat the oil for the tortilla in a 15cm (6in) non-stick frying pan. When the oil is hot, add the egg mixture.
Swirl the pan over a high heat until the mixture starts to set around the edges, then reduce the heat and cook for 4–5 minutes until the tortilla just starts to set, the bottom and sides are golden but the middle is still quite loose.
Cover the pan with a flat lid or board and turn the tortilla carefully onto it – don’t worry that it is still quite runny; it will all come back together when you continue to cook it. Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple of minutes, then turn onto a board and serve. It should still be lovely and juicy in the middle when you cut into it.
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