Tortilla de champiñones esponjosa

Ingredientes

• 2 tablespoons butter
• 5.5 oz button mushrooms (150g, about 8 small/medium mushrooms)
• 1 shallot (or 1/2 small onion)
• 2 cloves garlic
• 1 teaspoon thyme (dried or fresh)
• salt and pepper (to taste)
• 2 oz (60g) grated Gruyere cheese, or Swiss cheese
• 2 large eggs
• 1 teaspoon thyme (dried or fresh)
• 2 teaspoons heavy cream
• 1 tablespoon butter
• salt and pepper (to taste)

Preparación

1. 1

   --- Make the mushroom filling: ---

2. 2

   Cut the mushrooms into 1/4-inch (5mm) slices, cut the shallot into fine dice, finely chop the garlic.

3. 3

   Heat butter in a frying pan over high heat, when hot add the mushrooms in an even layer. Cook without stirring for 1-2 minutes allowing the mushrooms to brown at the bottom. Reduce the heat to medium, add shallot and thyme, cook, stirring, for 2-3 minutes or until the onion is soft (if using fresh thyme - add it with the garlic). Add the garlic and cook for 30 seconds. Season with salt and pepper.

4. 4

   Take the pan off the heat and set aside.

5. 5

   --- Make the egg mixture: ---

6. 6

   Divide the eggs into egg whites and egg yolks.

7. 7

   Add the egg yolks into a medium bowl along with thyme and cream, season with salt and pepper and whisk until combined and fluffy.

8. 8

   Add the egg whites into a medium/large clean bowl and beat them with an electric mixer and a clean whisk until stiff (if you turn your whisk upside down, the egg foam should not change its shape and fall off of the whisk).

9. 9

   Add the beaten egg yolks to the beaten egg whites. Gently fold in with a spatula, do not use a mixer to incorporate the egg yolks!

10. 10

    --- Cook the omelet: ---

11. 11

    Heat the butter in a medium/large non-stick pan. When hot add the egg mixture, spread it evenly with a spatula.

12. 12

    Cover the pan with a lid and cook the omelet over medium-low heat for about 3-4 minutes or until golden brown at the bottom (use a spatula to lift the omelet to check if it's done at the bottom). The top of the omelet should be almost set (but not completely set!).

13. 13

    --- Assemble: ---

14. 14

    Place the mushrooms on one half of the omelet.

15. 15

    Sprinkle cheese on top.

16. 16

    Fold the omelet in half, cover again with a lid and cook for about 1-2 minutes or until the cheese is melted (if your cheese is not melting well you can melt it with a kitchen torch, like for a creme brulee, if you have one).

17. 17

    Serve right away and enjoy!