Spanish Tortilla with Mushroom and Basil Salad

By chris5863

Ingredients

• 1/4 C plus 3 T EVOO
• 1 pound potatoes peeled and cut into 1/2 inch dice
• 1 small onion finely chopped
• 1 garlic clove crushed
• S&P
• 8 large eggs
• 1/2 pound cremini mushrooms stems trimmed, caps very thinly sliced
• 1/2 C small basil leaves (about 30)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350
In a medium nonstick ovenproof skillet heat 1/4 C of the EVOO. When the oil is hot, add the potatoes and cook over moderate heat, stirring occasionally until almost tender, about 12 minutes. Add the onion and garlic, season with salt and pepper and cook until the ontion is translucent and the potatoes are cooked thorugh. Discard the garlic.

In a medium bowl beat the eggs with 1/2 t salt. Pour the eggs over the potatoes and cook unil they begin to set around the edge, about 30 seconds. Using a spatula, lift the edge of the tortilla and tilt the pan allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes longer. Transfer the skillet to the oven and bake for about 7 minutes or until the tortilla is just set in the center.

Meanwhile in a medium bowl, toss the mushrooms with the basil leaves and the remaining EVOO. Season with salt and pepper. Slikde the tortilla onto a platter and cut into wedges, serve with the salad.

Source Cucina of Le Marche by Babio Trabocchi and Peter Kaminsky