Tortilla with mushrooms and pine nuts

Tortilla with mushrooms and pine nuts

A tortilla is a Spanish-style omelette with potatoes, very quick and easy to make. Adding mushrooms and pine kernels makes for a great combination. I usually serve this with a green side salad.

           • 550 kcal per person  


For two people:

  • Fresh ingredients and groceries
    • 4 medium eggs
    • 400 g medium potatoes
    • a pack of chestnut mushrooms (about 200g)
    • a cup of grated hard cheese (Grana Padano or parmezan)
  • From the store cupboard
    • a handful of pine kernels
    • three dried tomatoes
    • a teaspoon ground cumin
    • a tablespoon of olive oil
    • a drizzle of garlic oil (optional)


  • Wash the potatoes. Cook them in the microwave, about 8-10 minutes on full power (900W). Stir after 5 minutes.
  • While the potatoes are cooking:
    • Soak the dried tomatoes in a cup of boiled water for about 10 minutes.
    • Wash and slice the mushrooms.
    • Beat the eggs in a bowl until you have a smooth mixture.
  • Dice the cooked potatoes.
  • Stir-fry the mushrooms, cumin and pine kernels in olive oil until the mushrooms start to release their liquid.
  • Add the potatoes and dried tomatoes and stir-fry for a few more minutes.
  • Lower the heat to minimum setting and pour the egg mixture in the pan, moving the pan around so it distributes evenly.
  • Let the tortilla simmer with the lid on until the egg has set.
  • Drizzle on some garlic oil and sprinkle on the cheese.

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Fuss-free food