Truffled Tortilla

Name: Truffled Tortilla (Tortilla Trufada)
Yield: Serves 6 as a tapa, 3 or 4 as a light main course
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; 2 medium-size (about 1 pound) boiled Yukon Gold potatoes, quartered and thinly sliced; 2 medium-size onions, quartered and thinly sliced; 4 ounces oyster mushrooms, trimmed, wiped clean with a damp paper towel, and finely chopped; ½ cup extra-virgin olive oil, or more if needed; 5 large, very fresh eggs, preferably organic; 2 tablespoons chicken stock or broth; ¾ teaspoon white or black truffle oil

Tortilla Trufada

Preparation info

Serves
6
as a tapa

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Dressed up with a few drops of truffle oil, sautéed mushrooms, and caramelized onions, the basic potato tortilla gets transformed into a Wow! restaurant-style dish that will leave your guests swooning. It’s best served just slightly warm.

Ingredients

½ cup extra-virgin olive oil, or more if needed
4 ounces oyster mushrooms, trimmed, wiped clean with a damp paper towel, and finely chopped

Europe
Spain
Main course
Gluten-free
Breakfast
Mediterranean

Method

Heat 1 tablespoon 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.