Spanish Potato Omelette with Balsamic Mushrooms

Serves 4
Prep 20 minutes
Cooking time 20 minutes


Ingredients

6 large potatoes, peeled and boiled tender
7 – 8 free-range eggs
1 tbspn wholegrain mustard
1 onion (optional)
1 clove garlic (optional)
500 g mushrooms (about 2 punnets)
Balsamic vinegar
Soya Sauce
Fresh thyme
¼ cup cream or full cream milk (optional)
Butter or olive oil


Instructions

Make the Tortilla

Step 1
Slice the potatoes thinly.

Step 2
Chop the onion and garlic very fine and saute slowly in the pan with a blob of butter until soft but not brown.

Step 3
Add another good glob of butter or olive oil to the pan and heat until sizzling. Layer the potatoes in the pan with the onion, making sure each layer has been seasoned with salt and pepper. Shake the pan to make sure the potatoes don’t catch on the bottom. You want the potatoes at the bottom to take on a bit of colour but not brown. (About 5 min)

Step 4
Turn the heat down to medium. Beat the eggs and season with salt and mustard. Pour over the potato mixture.

Step 5
Use a spatula to draw the side of the tortilla a bit to the middle and shake the pan to make sure that it doesn’t stick to the pan. About 5 minutes.

Step 6
When set, use a plate to turn so that the top side is now in the bottom of the pan. Cook for another 2 minutes. (Or if you don’t want to turn it, slip it under a very hot grill just before serving)

Make the Mushrooms

Step 7
Brown mushrooms on a high heat in olive oil or butter. Remove the mushrooms with a slotted spoon and reserve

Step 8
Turn the heat down and deglaze the pan with 1/3 cup balsamic vinegar. Add a tbspn of sugar and black pepper. When the mixture becomes a bit syrupy and slightly thicker, add two glugs soya sauce and a few sprigs fresh thyme. A bit of garlic is also good.

Step 9
Taste and add more soya sauce if needed. If it is too sour you need to boil it some more. Add mushrooms back in the pan and heat through. Add cream or milk, if using and bring to a fierce boil. Remove from heat immediately.

Step 10
Serve piled on top of the tortilla with shavings parmesan. Tortillas are great served at room temperature or even the next day. Perfect for a picnic.