Tortilla del Sacromonte

Ingredients

• 6 large eggs 6 large eggs
• 200g (7oz) mushrooms, sliced 200g (7oz) mushrooms, sliced
• 100g (3.5oz) chorizo, diced 100g (3.5oz) chorizo, diced
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 20g (total), 6g (saturated)
• Carbohydrates: 6g (total), 3g (sugars)
• Protein: 18g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat one tablespoon of olive oil in a large non-stick skillet over medium heat.
2. 2.
   Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add another tablespoon of olive oil and sauté the diced chorizo until it becomes slightly crispy. Remove from the skillet and set aside.
4. 4.
   In a mixing bowl, beat the eggs until well combined. Season with salt and pepper.
5. 5.
   Add the cooked mushrooms and chorizo to the beaten eggs and mix gently.
6. 6.
   In the same skillet, add the thinly sliced onions and cook until they caramelize and turn golden brown.
7. 7.
   Pour the egg mixture over the caramelized onions in the skillet, spreading it evenly.
8. 8.
   Cook the omelette over low heat for about 10-15 minutes or until the edges are set and the center is slightly jiggly.
9. 9.
   Carefully flip the omelette using a large plate or lid, and cook for an additional 5 minutes to ensure it is cooked through.
10. 10.
    Slide the Tortilla del Sacromonte onto a serving plate and let it cool slightly before cutting into wedges.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Chorizo — Use a good quality chorizo for the best flavor. If you prefer a milder taste, you can opt for a sweet chorizo instead of a spicy one.

Tips & Tricks

• For a vegetarian version, you can substitute the chorizo with diced bell peppers or grilled zucchini.
• Serve the Tortilla del Sacromonte with a dollop of aioli or garlic mayonnaise for an extra burst of flavor.
• If you prefer a firmer omelette, cook it for a few minutes longer on each side.
• Leftover Tortilla del Sacromonte can be refrigerated and enjoyed cold or reheated gently in a skillet.

Serving advice

Tortilla del Sacromonte is traditionally served as a tapa or appetizer. It can also be enjoyed as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

To enhance the presentation, garnish the Tortilla del Sacromonte with a sprinkle of fresh parsley or chives. Serve it on a wooden cutting board or a colorful plate to showcase its vibrant colors.