Mushroom Tortilla

Recipe Ingredients

12		Eggs - beaten
1 tablespoon	15ml	Chopped parsley
1/4 cup	36g / 1.3oz	Grated manchego cheese
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - minced (large)
3/4 lb	340g / 11oz	Fresh green-cracked russula mushrooms - diced
		= (or other meaty mushrooms such as
		Portabellos)

Recipe Instructions

In a large mixing bowl, beat together the eggs, parsley, cheese, salt and pepper.

Heat the oil in a 10-inch nonstick skillet over medium heat and cook the onion until softened, about 5 minutes. Add the mushrooms and cook 7 to 8 minutes more.

Reduce the heat to low, add the egg mixture and stir it occasionally with a wooden spatula until the eggs begin to solidify. After about 5 minutes, when the egg mixture is not liquid on top any more, cover the pan. Check occasionally and if bubbles form, prick them with a fork. Cook to build a brown crust on the tortilla bottom, about 15 minutes more, occasionally sliding a spatula around the bottom to prevent sticking.

Loosen the tortilla by running a spatula around the edge before removing it. Take a large plate and, taking care not to burn yourself, cover the pan with it and turn it upside down. Slide the tortilla back into the pan on its soft side and cook for a few more minutes until it is solid.

This recipe yields 4 servings.

Each serving: 417 calories; 23 grams protein; 9 grams carbohydrates; 2 grams fiber; 32 grams fat; 8 grams saturated fat; 644 mg. cholesterol; 237 mg. sodium.

Source:
The Los Angeles Times, 03-03-2004

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