Catalonia: wild mushroom tortilla recipe

Serves 2

Ingredients
*olive oil for frying, plus
*2 tablespoons for the tortilla
*good knob of butter
*1 banana shallot,finely sliced
*2 garlic cloves, finely sliced
*3 sprigs of thyme, leaves stripped
*350g wild mushrooms (robellones if you can find them)
*handful of chopped parsley
*3 large free-range eggs
*sea salt and freshly ground black pepper

Method

1. Heat a glug of olive oil and the butter in a pan and fry the shallot for 10 minutes until lovely and soft.

2. Add the garlic, thyme and add the mushrooms and cook over a high heat for 5 minutes until tender and golden. Remove from the heat and add the parsley.

3. In a bowl, beat the eggs then add the mushrooms and plenty of seasoning.

4. Heat the oil for the tortilla in a 15 cm non-stick frying pan. When the oil is hot, add the egg mixture. Swirl the pan over a high heat until the mixture starts to set round the edges, then reduce the heat and cook for 4–5 minutes until the tortilla just starts to set, the bottom and sides are golden but the middle is still quite loose.

5. Cover the pan with a flat lid or board and turn the tortilla carefully onto it – don’t worry that it is still quite runny; it will all come back together when you continue to cook it. Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look.

6. Cook for a couple of minutes, then turn onto a board and serve. It should still be lovely and juicy in the middle when you cut into it.

More from Catalonia:

Catalonia: Recipes from Barcelona and Beyond by José Pizarro (Hardie Grant, £25) Photography © Laura Edwards