Spanish Tortilla with Wild Mushrooms
A favorite in tapas bars, the Spanish tortilla, or tortilla Española, is made with eggs and filled with tender potato slices. Here we put a fresh spin on the classic by topping the tortilla with sautéed mushrooms. Use whatever mushrooms you prefer, such as wild chanterelles and morels, as well as cultivated ones like cremini and king trumpet. The mushrooms are seasoned with Spanish paprika, which imparts a smoky flavor with a hint of sweetness. Cut the tortilla into slices and serve as part of a tapas spread, or enjoy as a main course for brunch or a light supper. The recipe calls for a lot of olive oil—that’s the secret to cooking silky-smooth, luscious potatoes.
Ingredients
For the tortilla:
- 1 1/2 cups (12 fl. oz./375 ml) extra-virgin olive oil
- 3/4 lb. (375 g) Yukon Gold potatoes, peeled, rinsed, halved crosswise and sliced into rounds about 1/4 inch (6 mm) thick
- 1 cup (3 oz./90 g) thinly sliced leeks (about 1 large leek), white portion only
- 4 eggs
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) grated Manchego cheese, plus more for serving
For the wild mushrooms:
- 1/2 lb. (250 g) wild mushrooms, trimmed, small mushrooms left whole and large mushrooms sliced 1/4 inch (6 mm) thick
- 3 large garlic cloves, chopped
- 1/2 tsp. Spanish paprika
- 2 Tbs. white wine
- Kosher salt and freshly ground pepper
- 1 Tbs. chopped fresh flat-leaf parsley
- Large handful of baby chard or kale
- Squeeze of fresh lemon juice
- Flaky sea salt
Directions
Line a baking sheet or a large platter with a kitchen towel or paper towels.
To prepare the tortilla, in a medium fry pan over medium heat, warm the olive oil. Gently add the potatoes and use a spatula or a wooden spoon to spread them evenly across the pan. Fry until the potatoes are just tender and translucent, about 4 minutes. Add the leeks and gently pat them down to submerge them in the oil. Cook, stirring occasionally, until the leeks are softened, about 2 minutes.
Strain the potatoes and leeks through a colander set over a large bowl, reserving the olive oil in the bowl. Spread the potatoes and leeks out onto the prepared baking sheet in an even layer to remove the excess oil.
In a large bowl, whisk the eggs until frothy. Season with 1 tsp. kosher salt and freshly ground pepper to taste. Gently fold in the potatoes, leeks and cheese.
In the same fry pan over low heat, pour in 2 Tbs. of the reserved olive oil. Add the egg mixture and gently swirl the pan while using a spatula to stir the bottom of the egg mixture. Continue just until the eggs begin to fold and set along the edges, then cook until the eggs are set and golden brown underneath and are just set in the center, 3 to 5 minutes.
Invert the tortilla onto a plate, then slide it back into the pan, continuously pressing the edges to shape into a round, until the eggs are just cooked through, about 1 minute. Slide the tortilla onto a serving plate and sprinkle with more cheese. Let the tortilla rest while you cook the mushrooms.
To prepare the mushrooms, wipe out the excess oil from the fry pan, set over medium heat and warm 1 Tbs. of the reserved olive oil. Add half the mushrooms in a single layer and cook, undisturbed, until browned underneath, about 1 minute. Gently shake the pan or use a wooden spoon or tongs to turn the mushrooms over. Continue to cook, shaking the pan as needed, until the mushrooms are browned on the other side, about 1 minute. Transfer the mushrooms to a plate. Repeat to cook the remaining mushrooms, adding 1 tsp. more of the reserved olive oil if the mushrooms seem dry; leave them in the pan.
Return the first batch of mushrooms to the pan, stir in the garlic and paprika and cook until fragrant, about 30 seconds. Pour in the wine and cook, stirring occasionally, until mostly evaporated, about 1 minute. Season the mushrooms with salt and pepper to taste. Add the parsley, chard and a squeeze of fresh lemon juice and gently toss to combine.
Spoon the mushroom mixture over the tortilla and sprinkle with flaky sea salt. Cut into slices and serve immediately. Serves 3 or 4.
Williams Sonoma Test Kitchen