Spanish Potato and Blue Cheese Tortilla with Buttery Mushrooms
This warming vegetarian Spanish Potato & Blue Cheese Tortilla with Buttery Mushrooms Recipe is the perfect mid-week meal.
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Cooking tools:
- Grill
- Nonstick skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Paper towel
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄4 cup extra virgin olive oil
- 300g Agria or Vivaldi potatoes, very thinly sliced
- 1 onion, thinly sliced into rounds
- 6 eggs, lightly beaten
- 100g soft blue cheese, crumbled
- 20g unsalted butter, chopped
- 300g mixed mushrooms, sliced
- 50g red vein sorrel leaves, to serve
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