Recipe

Truffled Tortilla With Mushrooms And Caramelized Onions Tapas Recipe

	Jencathen / All my dishes 1 year, 6 months ago Dressed up with a few drops of truffle oil, sautéed mushroom, and caramelized onions and you get a Wow effect! Great for Tapas serve just slightly warm. The New Spanish Table Cookbook Prep:20m Cook:30m Servings:6	Jencathen
	yukon potatoes egg onion truffle oil mushrooms

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Ingredients

1/2 cup extra virgin olive oil, or more if needed

4 oz oyster mushrooms, trimmed, wiped clean, and finely chopped

2 medium size onions, quartered and thinly sliced

2 medium size (about 1 lb) boiled Yukon gold potatoes, quartered and thinly sliced

Kosher or Sea salt

Fresh ground pepper

5 large, very fresh eggs, preferably organic

2 TBSP chicken stock or broth

3/4 tsp white or black truffle oil

Directions

Heat 1 TBSP of the olive oil in a large skillet over medium high heat. Add the mushrooms and cook, stirring, until they are lightly browned and have released and reabsorbed their liquid, 4 to 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.

Wipe out the skillet and add another 2 TBSP of olive oil. Add the onions and cook over medium heat, stirring occasionally, until they are very soft and lightly caramelized, about 15 minutes.

If the skillet looks dry as the onions cook, sprinkle in a little water, and adjust the heat so that the onions don't burn. When the onions are done, add another 3 TBSP of the oil to the skillet, then add the potatoes. Cook over low heat, stirring very gently, until the ingredients are mixed and the potatoes are infused with the oil, 2 to 3 minutes, adding more oil if the potatoes look dry.

Transfer the mixture to the bowl with the reserved mushrooms and gently stir to combine. Season with salt and pepper to taste and cool completely. This can be prepared a few hours in advance.

Place the eggs, chicken stock, and a few pinches of salt in a large mixing bowl and beat until the eggs are just scrambled. Add the potato mixture and the truffle oil and mix until well combined. Let stand for about 10 minutes.

Heat about 5 tsp of the remaining olive oil in a heavy 8 inch skillet, preferably nonstick, over medium high heat until it is just beginning to smoke.

Pour the egg mixture into the skillet and flatten it with a spatula until the top is fairly even.

Reduce the heat to medium low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under.

Cook the tortilla in this fashion until the top is a little wet but not liquid, about 6 minutes.

Run the spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using over mitts, quickly invert the tortilla onto the plate.

If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula.

Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, and cook on first side for another minute.

Invert the tortilla onto a serving plate and use paper towel to soak up excess oil.

Let cool and cut into squares and serve with toothpicks for Tapas or cut into wedges if used as a light main course.

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