Mushroom, potato & spinach tortilla

  • 30 mins cooking
  • Serves 4
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Mushroom, potato & spinach tortilla
  • 500 gram desiree potatoes, cut into cubes
  • 2 tablespoon olive oil
  • 200 gram button mushrooms, quartered
  • 3 clove garlic, crushed
  • 120 gram baby spinach leaves
  • 8 eggs
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup (20g) finely grated parmesan


Mushroom, potato & spinach tortilla
  • 1
    Preheat grill.
  • 2
    Boil, steam or microwave potatoes until just tender drain.
  • 3
    Meanwhile, heat half the oil in a large ovenproof frying pan over high heat, cook mushrooms, stirring, until golden. Add garlic, cook, stirring, until fragrant. Add spinach leaves, cook, stirring, until wilted. Remove from pan, squeeze excess moisture from mixture.
  • 4
    Heat remaining oil in same cleaned pan over high heat, cook potatoes, stirring, until golden and tender.
  • 5
    Meanwhile, whisk eggs in a large bowl until combined. Whisk in cream, stir in parmesan and mushroom mixture. Season.
  • 6
    Pour egg mixture over potatoes, cook, over medium heat, 6 minutes (pull in the edges to help the egg cook) or until the base and side are set. Place under hot grill, cook for 8 minutes or until just set.


The mushrooms and spinach will produce a lot of liquid during cooking, make sure you squeeze out and discard as much liquid as you can before adding them to the egg mixture.