Saute onion slices in olive oil. After a few minutes, add mushrooms, season with salt and pepper,
and cook until softened. Add parsley and cook for another few minutes.
Beat the eggs with a pinch of salt and pepper. Add eggs into skillet
and cook over moderate heat until edge is set and center is still
loose. Flip tortilla and cook for an additional few minutes.
Slide tortilla onto a serving plate, brush with olive oil, garnish with
remaining parsley, sprinkle with salt and serve.
Originally Submitted
2/10/2021
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