Potato tortilla with mushrooms | Gourmet Traveller

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