With the arrival of warm days, it is the time to go out to the countryside. In Grenoble, whenever it is hot you can go up to the mountains for a picnic and enjoy the magnificent views of the Alps. When that happens, my Spanish vein comes out and I prepare a tortilla to eat next to a lake, or in the middle of a meadow. Not always the same classic tortilla, with potatoes, sometimes I vary my usual recipe, adding some peppers or some chorizo… Other times by chance or by need, to use something that I have in the fridge before it rots, I improvise a new tortilla. This is the case of this recipe, I made up one day with a Chinese cabbage that had to be consumed and dried shiitake mushrooms that remained in my kitchen. That was a surprise.
Spanish Omelette with Shiitake Mushrooms and Nappa Cabbage Recipe Average Rating:
Serves: 4 Time: 1 h Difficulty: Easy
Ingredients 250 g of potatoes, peeled, washed and thinly sliced 250 g Chinese cabbage, washed and cut into thin strips the white trunk and thick strips the green part of the leaves 100 g shiitake mushrooms, hydrated if necessary and sliced 5 eggs M (or 4 XL) 2 garlic cloves, peeled and finely chopped Olive oil salt
Directions In a skillet heat enough oil to cover the potatoes. When the oil is at 150 ° C, add the sliced potatoes and fry them over medium heat for half an hour. It is important to stir occasionally from bottom to top, to prevent they burn at the bottom. In another skillet over medium heat, brown the garlic with a few tablespoons of olive oil until the garlic is slightly brown, not much, because otherwise it becomes bitter. When the garlic is brown, add the white part of the cabbage, stir, and cook for about five minutes. Then add the sliced mushrooms, stir and cook a few minutes. Do not forget to stir the potatoes. Add the green part of the cabbage and sauté for 5 minutes. Reserve. When the potatoes are ready, drain them well and mix in with the cabbage and mushrooms. In a bowl, beat the eggs with a teaspoon of salt, not too full. When the potatoes are warm, mix well with eggs. Let set for a few minutes. Adjust salt to taste, add one more egg if you consider it necessary. In a skillet of about 23 or 24 cm diameter, heat to medium-high a drizzle of oil, enough to grease the base and sides. Pour into skillet at once the egg, potato, cabbage and mushroom mixture. Brown for 3 to 4 minutes, rounding the edges. Make circular movements to prevent the tortilla to stick to the sides. Flip the tortilla, with a fairly large and flat plate. Place the plate upside down on the tortilla in the pan, hold the base with one hand , turn the skillet without hesitation, firmly holding the plate inside. Heat the pan again. Finally, slide the tortilla in the pan again. Brown for another 3 or 4 minutes on this side. Round the edges with a spatula. Make circular movements to prevent it to stick to the edges and give it a nice round shape. Done. Let stand a few minutes before serving.
Hints, Tips, and Tricks It can be consumed cold . Serve as an appetizer cut into 2 cm squares. Adjust cooking time depending on whether you like the egg more or less cooked. You can add one or two whole cloves of garlic in the oil, washed and unpeeled, while frying the potatoes. Remove them when you drain the potatoes or if they brown too much while cooking. You can add chopped green onion, both green as white part, and brown with the white part of the cabbage.
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