Spring Mushroom Tortilla

By miss5elements

Pair with either Muga Rioja Rosado 2006, a Spanish rose or La Spinetta Barbera d'Alba Gallina 2003, a Piedmontese Red.

Ingredients

• 2 Vidalia onions, cut into 1/2" dices (2 cups)
• 3 T EVOO
• 3 c mixed wild mushrooms, such as morels, porcini, & chanterelles
• Salt & pepper
• 1 T chopped flat-leaf parsley
• 3 med Yukon Gold potatoes, peeled & sliced 1/8" thick (1.5 cups)
• 10 eggs
• 1/4 c milk
• 1/3 c Fontina cheese, in 1/4" dice
• 1/4 c grated Parmesan cheese

Details

Preparation time 20mins
Cooking time 65mins
Adapted from elledecor.com

Preparation

Step 1

1. In a lg pan over med heat, saute onions in 1.5T EVOO until they are tender, ~10 min.
2. Add the mushrooms, salt & pepper & cook for 7 min.
3. Stir in the parsley & set aside.
4. Preheat the oven to 300F.
5. Grease a 10"ovenproof Teflon pan w/remaining oil.
6. Arrange potatoes in overlapping slices so the pan bottom is entirely covered.
7. Season w/salt & pepper.
8. Place the pan over med heat & lightly brown the underside of the potatoes w/o stirring, ~ 3-4 min.
9. Transfer to the oven & bake until the potatoes are tender, ~4 min.
10. Remove & set aside.
11. In a mixing bowl, beat the eggs & milk w/dashes of salt & pepper.
12. Add the mushroom-onion mixture & the 2 cheeses & mix well.
13. Return the pan w/the potatoes to the stove top.
14. Pour in the egg mixture & cook for 1 min over med heat.
15. Transfer the pan to the oven's middle rack for 7 min.
16. Switch heat to broil & allow eggs to firm up, ~2-3 min.
17. Flip the tortilla over onto a platter.
18. Let cool for 5-10 min.