Spanish potato omelette with creamy mushrooms
|6||potatoes — large|
|1 tsp||wholegrain mustard|
|1 cloves||garlic — cloves|
|vinegar — balsamic|
|1/4 cup||cream — or full cream milk|
|butter — or olive oil|
MAKE THE TORTILLA
Peel the potatoes and boil them until just cooked. Slice thinly.
Chop the onion and garlic very fine and saute slowly in the pan with a blob of butter until soft but not brown.
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.
Turn the heat down to medium. Beat the eggs and season with salt. Pour over the potato mixture.
Use a spatula to draw the side of the tortilla a bit to the middle and shake the pan to make sure that it doesnt stick to the pan. About 5 minutes.
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
MAKE THE MUSHROOMS
Brown mushrooms on a high heat in olive oil or butter. Remove the mushrooms with a slotted spoon and reserve
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.
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.
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.
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