Tortilla with Mushrooms

Ingredients

• 500 g potatoes (firm boiling)
• 100 g shiitake mushrooms
• 2 onions
• 5 tbsp olive oil
• 2 Garlic cloves
• 8 eggs
• Salt
• Pepper (freshly ground)
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel and slice the potatoes.

2. 2.

   Peel and dice the onions.

3. 3.

   Clean the mushrooms and cut them into small pieces if needed.

4. 4.

   Sauté the potatoes and onions in 3 tbsp oil in a large pan for about 10 minutes, stirring; add the mushrooms at the end, cook briefly, press in garlic, remove from heat and let cool slightly.

5. 5.

   Wash the parsley, shake dry, pluck leaves and cut into strips.

6. 6.

   Beat the eggs with a little salt and pepper in a large bowl; mix in the sautéed potatoes and parsley with the beaten eggs.

7. 7.

   Add remaining oil to the pan, pour in the potato‑egg mixture, cover and cook for about 4 minutes until set.

8. 8.

   Slide the set mixture onto a large flat surface, flip it over and fry for another 2–3 minutes.

9. 9.

   Serve warm or cold.