Name: Potato tortilla with marinated mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 500 gm Dutch cream potatoes, peeled and cut into 3mm-thick slices; 1 white onion, thinly sliced into rounds; 8 saffron threads; 4 eggs, lightly beaten; 400 gm mixed mushrooms, sliced; 2 tbsp Sherry vinegar; 1 tbsp honey; 1 tbsp finely chopped rosemary; Toasted pine nuts, to serve

Potato tortilla with marinated mushrooms

A speedy dinner idea for the cooler months.

Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

500 gm Dutch cream potatoes, peeled and cut into 3mm-thick slices

1 white onion, thinly sliced into rounds

8 saffron threads

4 eggs, lightly beaten

400 gm mixed mushrooms, sliced

2 tbsp Sherry vinegar

1 tbsp honey

1 tbsp finely chopped rosemary

Toasted pine nuts, to serve

Method

1.Preheat oven grill to high. Heat 2 tbsp olive oil in a 20cm frying pan over low heat, add potato, onion and saffron; cook, turning occasionally, or until starting to soften (8-10 minutes). Season to taste, add 250ml water, bring to a simmer and cook until water has nearly evaporated, and potatoes are tender (10-12 minutes). Transfer to a bowl and set aside.

2.Add eggs to potatoes and gently toss. Wipe out pan and return to medium heat. Add remaining oil.

3.Add potato mixture and stir gently until egg on base just sets. Reduce heat to low; cook until egg just sets around edges (15 minutes). Place on a tray and cook under the grill until egg is set and top is just golden (2 minutes).

4.Meanwhile, heat a greased char-grill pan over high heat. Brush mushrooms with a little extra oil; cook, turning until charred (3 minutes). Meanwhile, whisk remaining oil, vinegar, honey, and rosemary in a large bowl. Add hot mushrooms and gently toss.

5.Serve tortilla topped with mushroom mixture and pine nuts.