Potato omelette stuffed with mustard mushrooms recipe
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Total: 1 h 15 min Diners: 6
If in Spain we take our recipe book and order by number of times a dish has been cooked we will possibly find the potato omelette in the first position. Ways to make tortilla de patatas there are as many as there are people, and if you still don’t know the best trick to make a perfect tortilla de patatas you should take a look at it. Once you have done that you can try Dani Garcia’s tricks to make tortilla de patatas or follow our step by step to make the best tortilla de patatas. And if you do not have time, resort to the express potato omelette recipe.
Taking advantage of having some mushrooms in the fridge I felt like making a strogonoff with as many Vegetable Recipes that were around (carrots especially), but with the particularity that I had to finish with a jar of mustard that had been hanging around in the fridge for some time.
Thus, this delicious vegetarian sub recipe was born, which can be eaten as a main dish with some rice or as a sauce for pasta, for example. However, it has the prefix “sub” for good reason. Just as I crave one thing, I crave another and the chosen one was a delicious potato omelet. And so it came up, without eating or drinking it, an amazing combination: potato omelet filled with mustard mushrooms.
Let’s see. Let’s get serious, who doesn’t like tortilla de patatas? There may be people who like it more and people who like it less. There may be a war over whether they prefer it with or without onion, more or less curdled, but what is said to be liked; I think everyone likes it. I have never met anyone who doesn’t like a very yellow and juicy potato omelette. Almost a heavenly ode that attracts loyal followers to its cause from all over the world.
Robin Food sure differs quite a bit from the fact that we stuff omelets, but the truth is that, depending on what, it gives it a twist and a certain gastronomic complexity. There are many ways of stuffing: pouring a layer of egg and omelette, filling and the other layer; mixing the filling directly with the eggs and potato; or, as in our case, forming the omelette, crowning the filling and covering it with a thin veil of beaten egg in the purest La Maruca style.
The best omelets can be found in these places, but there is nothing better than making it at home to your own taste and with the ingredients you like the most. Without prejudices and without established dogmas. Even so, if you allow me a tip, the success of the omelet lies in a well fried potato, an egg per poop 100 grams of potato, onion at discretion and, most importantly, the resting time in which potato and egg – egg and potato give each other a lot of love. That’s how the love story between mustard mushrooms and a potato omelet came about.
Potato omelette with mustard mushrooms
Love story between a potato omelette and mustard mushrooms
Ingredients
For the potato omelette
Sour potato, 1 kg Free range eggs, 10 pcs Extra virgin olive oil, 300ml Salt, 14 g
For the filling
Butter, 25 g Carrot, 2 pcs Shallot, 3 pcs Fresh mixed mushrooms, 150 g Cream, 35% fat, 100 ml Dijon mustard, 2 teaspoons Salt, c/s Black pepper, c/s Country eggs, 2 pcs Extra virgin olive oil, 1 teaspoon
Step 1
Peel and cut the potatoes into coin-sized slices. Cut an onion into brunoise (small squares) and weigh out the salt. If you hurry me, this is the most important thing because there is nothing worse than a salty or bland tortilla.
Step 2
Add oil to a frying pan with the fire off. Place the potatoes and the onion on top.
Step 3
Light the stove and fry the potatoes over medium heat, turning them little by little.
Step 4
When they are fully cooked, turn up the heat and finish frying.
Step 5
Whisk the eggs and add the salt. Add the potatoes directly from the pan to the egg and, most importantly, let them sit for 15 minutes to cook.
Step 7
When you have a thick, rich batter, it’s time to cook the omelette. Put a frying pan with a drop of oil on high heat. When it smokes, add the omelette dough and immediately remove from the heat. Give a couple of movements from left to right so that it takes shape on the sides.
Step 8
Prepare a plate with oil and flip the omelette. Return the frying pan to high heat with a drizzle of oil and add the tortilla again.
Step 9
To make the mustard mushrooms: in the same frying pan, add a knob of butter and very gently fry the shallot and the carrot chopped into small squares. After 15 minutes, add the mushrooms and cook for 5 more minutes. Add the spoonful of mustard and the cream. Season with salt and pepper and reduce until the sauce is creamy.
Step 10
Make a thin omelette sheet: beat an egg very well and spread it in a frying pan over low heat. When it has set on one side, flip it over and do the same.
Step 11
Mount a good amount of mustard mushrooms on top of the omelette and a thin layer of egg wrapping all over
Step 10
Step 11
Make a thin omelet sheet.
