Tortilla or Spanish Omelet with wild mushrooms and crispy bacon.
There’s nothing usually intrepid about a Spanish omelet. Eggs and potatoes together with maybe a bit of onion and fried in a pan with olive oil.
But add some extra ingredients and things change. Here, half a tortilla is made with crispy streaky bacon. The other half has wild mushrooms. And both sides take a hit from some chipotle chilies, the awesome smoked jalapeno. Add the cheese at the end and you have a great tortilla dish.
- 3 medium potatoes
- 6 eggs
- 2-4 spring onions
- 100g wild mushrooms
- 8 bacon rashers
- 50g manchego, parmezan or cheddar cheese
- 2 chipotle chilies (dried smoked jalapenos) (optional)
- 50ml olive oil
Soak the chipotle chilies (if used) in hot water for about 20 minutes to re-hydrate. Heat the oven to 190-200C.
Fry the bacon in the pan until crispy. Soften the chopped onions in olive oil for a couple of minutes. Leave to cool.
Parboil the potatoes for about 8 minutes then cut in thin slices when cold enough.
In a skillet add the olive oil and coat well. Cover the bottom with potatoes, add chopped bacon on one half, wild mushrooms on the other, add more potatoes and add the chopped chipotle chilies.
Season with salt and pepper, add the well beaten eggs to cover the mixture. Bake for about 30 minutes or untill the eggs are cooked. Add the grated cheese on the top and leave for another 2 minutes to melt.
I’ve added some extra mushrooms on the top at the end, they’ll cook just a touch from the residual heat and keep some texture until eaten. Serve warm or cold with some salad, tomatoes or whatever you fancy.