Spanish omelette (tortilla) with Boletus and Foie Gras Recipe

 

This recipe for omelet with boletus and foie gras is a variant of the tortilla, the Spanish omelet with potatoes. It is a perfect dish for autum. Especially if you got out to the contryside to pick these mushrooms. This is an omelet with ingredients a bit “posh”, but I assure you it is to die for. I found this version in a small restaurant in Madrid specializing in tortillas. I had not had a good day and a few friends suggested me to go out with them. They had just discovered this place and they knew that a place like this will cheer me up. They were absolutely right 😉

Spanish omelette (tortilla) with Boletus and Foie Gras Recipe

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Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

• 500 g or potatoes
• 4 or 5 eggs
• 1 small onion
• 200 g of boletus mushrooms
• 50 g of canned foie gras
• 500 ml of olive oil
• Salt

Directions

1. Peel and wash the potatoes. Cut them into thin slices about 2 or 3 millimeters thick.
2. Peel and wash onion. Slice it into strips.
3. In a large skillet, heat olive oil over medium heat.
4. When the oil is hot, add the sliced ​​potatoes and onion little by little. Cook over medium heat for 25-30 minutes. Stir occasionally to prevent the potatoes from the bottom to burn. As soon as they become tender, broke them slightly into smaller slices with a spatula.
5. Drain potatoes in a stainless steel colander to remove excess oil. Reserve.
6. Meanwhile, clean the boletus mushrooms and cut them into pieces.
7. In a skillet with a tablespoon of olive oil, sauté the mushrooms.
8. Cut the foie gras into slices half a centimeter thick and dice the slices into cubes of half a centimeter.
9. In a large bowl, beat the eggs.
10. Add potatoes and onion, boletus mushrooms and cubes of foie gras. Mix gently and let stand for a few minutes.
11. Heat over medium-high heat a pan of about 23 or 24 cm diameter. Brush with olive oil.
12. When the pan is hot, add the tortilla mixture and brown 3 to 4 minutes, giving a rounded shape with a spatula.
13. Flip the tortilla with a large plate.
14. Brown further 3 to 4 minutes on the other side. Use spatula again to give it a rounded shape.
15. It is done. Let it set for a few minutes before serving. Enjoy!

Hints, Tips, and Tricks

• Tortilla with mushrooms and foie gras can be served as an snak, an appetizer or a starter with a green salad.
• To make this recipe, you can use dried mushrooms. To rehydrate, follow the manufacturer’s instructions. You can even filter the liquid and use it in another preparation.
• You can use a mandolin to quickly slice the potatoes.
• You can adjust the quantities of mushrooms and foie gras to taste.
• The omelets are always better with farm fresh eggs.
• Vary cooking times depending on if you like a runny or cooked tortilla.

 

Categories: recipe tortilla

Tags: boletus foie gras patatas tortilla