Mushroom and Potato Frittata

A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.

Mushroom and Potato Frittata Mushroom and Potato Frittata
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Yield: serves 6

Ingredients

  • 12 cup plus 2 tbsp. olive oil (preferably Spanish)
  • 6 cloves garlic, finely chopped
  • 1 large russet potato (about 3⁄4 lb.), peeled and thinly sliced crosswise
  • 1 medium yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 14 lb. cremini mushrooms, thickly sliced
  • 14 lb. oyster mushrooms, roughly chopped
  • 14 cup chopped flat-leaf parsley leaves
  • 6 eggs, beaten

Instructions

  1. Heat 1⁄2 cup oil in a 10″ nonstick skillet over medium heat. Add garlic, potatoes, onions, and salt and pepper; cook, stirring, until softened, 13-15 minutes. Using a slotted spoon, transfer potato mixture to a bowl, leaving oil in skillet. Increase heat to medium-high and add mushrooms and salt and pepper; cook until softened, 5-6 minutes. Transfer mushrooms to the potato mixture; let cool. Set skillet aside.
  2. Combine parsley, eggs, and salt and pepper in a large bowl. Add cooled onion-mushroom mixture; stir. Set aside for 10 minutes. Heat 1 tbsp. oil in reserved skillet over medium heat. Add egg mixture; cook, shaking skillet occasionally, until bottom is deep golden brown (peek carefully, using a spatula) and center is somewhat set, 6-8 minutes. Place an upside-down plate over skillet; invert tortilla onto plate. Return skillet to heat; add remaining oil. Slide tortilla into skillet, cooked side up, and cook, shaking occasionally, until deep golden brown and just cooked through, 3-4 minutes more. Slide tortilla onto a plate. Serve at room temperature, cut into wedges.