Ingredients for Spanish Mushroom Omelet
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spanish Mushroom Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spanish Mushroom Omelet
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 8 ounces of sliced mushrooms, 1/2 medium onion (chopped), 1/2 green bell pepper (chopped), and 2 cloves of minced garlic to the saucepan.
- Sauté until vegetables are tender, about 5-7 minutes, stirring occasionally.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup of water, 1 bay leaf, and a pinch of cayenne pepper (or more, to taste).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Remove the bay leaf before proceeding.
- In a separate bowl, whisk together 6 large eggs, 1/4 cup of milk, salt, and pepper to taste until light and frothy (about 1 minute).
- Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium-low heat.
- Pour half of the egg mixture into the skillet and cook until the bottom is set but the top is still slightly wet, about 3-4 minutes.
- Gently lift the edges of the cooked egg with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Once the bottom is set, carefully flip the omelet (using a plate to assist, if needed).
- Cook for another 2-3 minutes, or until the other side is lightly browned.
- Repeat steps 8-12 with the remaining egg mixture.
- Serve the Spanish tortilla immediately, topped with the prepared mushroom sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
53g
Carbs
1g
