I made the tortilla in our 6-inch cast iron skillet that we inherited from John's grandmother because I thought it would be the perfect size for the two of us. I had intended to make the potato tortilla, but I ended up making one of Dorie's Bonne Idées for this recipe because I had some baby bella mushrooms. I cooked the mushrooms, garlic, and onions together, then beat 3 eggs and seasoned with salt and pepper. I also added a little cream and some grated Parmesan cheese to the eggs.
I minced some rosemary, thyme, chives, and parsley and then completely forgot to add them in with the mushroom mixture. So I ended up sprinkling the fresh herbs on top and actually it tasted really good that way. What makes this such an easy omelet to make is that you add the mushroom mixture in with the egg mixture and let it cook in the skillet on the stove until the top sets. You then put it in the oven under the broiler to finish cooking the top.
The end result is a delicately flavored omelet of mushrooms, onions, and egg laced with garlic, salt and pepper and fresh herbs. A quick, easy, and very satisfying meal.
You can find basque tortilla recipe in Dorie Greenspan's Around My French Table, pp. 142-43.
Next French Friday with Dorie: Orange-almond tart
I was so going to add cream to my tortilla, but thought against it so that I could stay "true" to the recipe. I'll definitely do it next time! You're dish looks great!
ReplyDeleteElaine, your tortilla looks WONDERFUL! The mushroom mixture sounds like heaven. I bet your addition of cream and parmesan made it spectacular. Love your cast-iron skillet! I have to make this.
ReplyDeleteOh, that looks good! I didn't have a chance to cook along this week, but I probably would have if I had noticed the mushroom idea!
ReplyDeleteIt looks so good...lots of great hearty ingredients for a cold winter night! Im glad you liked it! We loved it at our home!
ReplyDeleteGorgeous photos; I'll have to try it with mushrooms!
ReplyDeleteElaine as usual your meal looks fabulous. Wish I was at your table enjoying it with you. B:)
ReplyDeleteReally tasty looking E! I may just have to do this one...I've been resisting but you made it look so special!
ReplyDeleteLove your yummy additions! Wonderful!
ReplyDeleteVery nice - I know I had to resist the urge to add cream and or cheese!
ReplyDeleteYou did a great job with the challenge. I'm new here and have just spent some time browsing through your earlier entries. I'm so glad I did. I love the food and recipes you feature here. I'll definitely be back. I hope you have a fabulous day. Blessings...Mary
ReplyDeleteThanks for reporting on one of the Bonnes Idées! I was sorely tempted to try one of them, but decided to restrain myself. Looks awesome!
ReplyDeleteThis looks incredibly delicious- I love how it really puffed in the smaller pan-very nice photos.
ReplyDeleteI'm green with envy for your cast iron skillet. :)
ReplyDeleteThe tortilla looks most delicious and the fresh herbs on top is a great idea.
I can't wait to try this again with mushrooms. Yours looks amazing, Elaine! :)
ReplyDeleteA lovely tortilla! That's the size cast iron pan I just sent hubby to buff so I can try to save it! LOL! Thanks for sharing!
ReplyDeleteYUM! I got to live in the Basque country for a summer when I was 18 and now I treasure recipes from that region. Can't wait to try this one!
ReplyDeleteElaine, Looks wonderful! Next time I will try the mushrooms. I did mine with some asiago cheese and ham. It was delicious!
ReplyDeleteI love anything "egg" - and mushrooms - what a beautiful dish Elaine! So fitting in the heirloom cast iron pan, how lucky you are to have and use that! Yes, herbs are especially good sprinkled on top (even if you forget to include them)! Beautiful!
ReplyDeleteI think your potato tortilla is one of the prettiest I've seen. I love the addition of the mushrooms and all the herbs (even if you did forget to mix them in). I definitely think you get better color with having them sprinkled on top. Your pictures are amazing! I'd love to have a slice of yours please :)
ReplyDeleteOh ur cast iron skillet is totally wonderful and so special!
ReplyDeleteI lovee the addition of Parmesan and cream excellent!
Oh yeah , i lovee the sprinkle atop this one too!
Looks absolutely wonderful for sure!
Oh, I love a good Spanish tortilla. I recently made one and topped it with enchilada sauce (I know, not the same regional cuisine), but it tasted awesome. Can't wait to do it again. Yours looks awesome!
ReplyDeleteThe mushroom version looks really good. I especially like the shot where the texture of the inside of the tortilla is evident. I'll have to try it with a little cream and cheese next time, the texture of yours is so appetizing!
ReplyDeleteYour mushrooms enhanced the tortilla. I am planning on making it, tomorrow. Just a little late. You have inspired me.
ReplyDeleteYour tortilla turned out so well - I am envious of you being able to get a lovely browned top (my oven does not have a broiler, alas).
ReplyDeleteVery nice and enjoyed with a glass of vino too!
ReplyDeleteI am sad to say that I made this dish, but we ate it before I could take the picture:(
ReplyDeleteI made mine in the cast-iron skillet, also, and it was perfect for the four of us, with soup and salad.
I like the idea of using mushrooms, and next time I'll make it like you did.