A Spanish tortilla (as opposed to the Mexican version) is like an omelette, all egg and spuds. I made mine in honour of the brilliant potatoes I got in northern Tassie. The wild mushrooms were a chance find on the way home. If you don’t know for certain what wild mushrooms to pick, forage in a greengrocer instead.
- 125 ml (½ cup) good olive oil
- 500 g salad rose potatoes, or other waxy potates, peeled and diced
- 1 leek, white part only, finely sliced
- 6 eggs
- 8 large saffron milk cap mushrooms (see Note)
- 2 sprigs thyme
- salt and pepper, to taste
- 40 g unsalted butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the roasted mushrooms, preheat the oven to 180ºC. Wipe the mushroom caps clean with a damp cloth if necessary. Place in a single layer, gill-side up on a baking tray, then sprinkle with thyme and season with a little salt. Place a small knob of butter on top of each mushroom, then roast for about 15 minutes or until soft, delicious and perhaps a little golden.
Meanwhile, heat the oil in a large, heavy-based, oven-proof frying pan over low heat. Add the potato and fry very gently and stirring often, for 10 minutes. Add the leek and continue to cook, stirring often until the spuds are tender and the leek is soft. The addition of leek is not very Spanish, but I think it adds an extra layer of flavour to the dish.
Preheat the grill to medium.
Lightly beat the eggs in a bowl with salt and pepper to taste, then pour over the potato and leek in the pan. Stir a little so the egg warms through, but take care that all the potato doesn’t end up on one side or in the middle.Increase the heat slightly and cook the tortilla, without stirring until the egg is fairly set on the bottom. Transfer to the grill and cook for 2-3 minutes or until golden on top and just set. Remove from the heat, then stand the tortilla in the pan for a few minutes. Place a plate on top of the pan and invert the tortilla onto the plate. Alternatively, serve the tortilla in the pan in the centre of the table. Serve the tortilla topped with the roasted mushrooms to a group of hungry sailors (or family and friends).
• Saffron milk cap mushrooms are occasionally sold in farmer’s markets in autumn. In their absence, try large Swiss browns or even good field mushrooms.
This recipe is from Gourmet Farmer Afloat.