This tortilla recipe is so delicious that I can cook it almost every day! # 303

Heat olive oil in a non-stick skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in sliced mushrooms and cook until browned, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Season the mixture with salt and black pepper to taste.

In a bowl, whisk together eggs until well combined.

Fold the mushroom mixture into the eggs until evenly distributed.

Wipe the skillet clean and add a bit more olive oil over medium heat.

Pour the egg and mushroom mixture into the skillet, spreading it evenly.

Cook for 5-7 minutes, or until the edges start to set.

Carefully flip the tortilla using a plate, cooking the other side for another 5 minutes.

Once cooked through, slide the tortilla onto a serving plate.

Garnish with chopped parsley before slicing.

Serve warm or at room temperature.

Spice Level:

Allergens