Tortilla de ChampiñónThis Mushroom Spanish Omelet is a delicious blend of mushrooms, garlic, parsley, and cured ham. It's a savory treat that's perfect for a quick, satisfying meal.
1tablespoonfinely chopped Serrano ham or prosciutto
2largeeggs
Salt to taste
Freshly ground black pepper to taste
Instructions
Sauté Mushrooms and Aromatics:
Heat 1 tablespoon of olive oil in a medium skillet over high heat until it reaches the smoking point.
Add the sliced mushrooms, chopped garlic, parsley, and ham.
Cook the mixture, stirring, for about 2 minutes.
Then, wipe out the skillet.
Prepare Egg Mixture:
In a small bowl, lightly beat the eggs with a fork.
Season with salt and freshly ground black pepper.
Add the sautéed mushroom mixture to the eggs and fold everything together to combine.
Cook the Omelet:
Heat the remaining 1 tablespoon of olive oil in the skillet over high heat until it's very hot.
Quickly pour in the egg mixture and distribute it evenly.
Reduce the heat to medium-high and cook, shaking the skillet constantly to prevent sticking, until the edges and bottom begin to brown, and the center is less liquid.
Use the back of a pancake turner to neatly tuck in the edges.
Flip and Finish:
Carefully flip the omelet to the other side, adding more oil if necessary.
Continue cooking until it's set in the center but still slightly juicy within.
Serve:
Slide the Mushroom Spanish Omelet onto a plate and serve hot.
Enjoy this delightful and savory omelet for a satisfying meal!
Notes / Tips / Wine Advice:
This Mushroom Spanish Omelet is a wonderful way to savor the earthy flavors of mushrooms and the richness of Serrano ham in a classic Spanish dish. Perfect for a quick and tasty meal.