This recipe was inspired by the Spanish tortilla. Usually it is prepared without milk and cream, but I allowed myself to break this rule. The result was a very tasty, juicy and soft omelet. This is exactly what, in my opinion, it should be!
Ingredients
- Chicken eggs - 6 pieces
- Milk - 150 ml
- Potatoes (boiled) – 300 g
- Mushrooms - 100 g
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the mushrooms, peeled potatoes and onions.
Heat the oil in a frying pan, put the onion and mushrooms and fry until tender. At the end, add salt and pepper.
Break the eggs into a bowl, add salt, pepper and shake lightly with a fork.
Pour in the warm milk and mix.
Add potatoes, fried mushrooms and stir again.
Grease a suitable-sized mold with oil, lay out the prepared mixture and bake for 20 minutes in an oven preheated to 180 degrees.
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