Tortilla de Champiñones y Espinacas

Ingredientes

• 3-4 large eggs (free range if possible)
• 1 cup of mushrooms (vertically sliced)
• 1/4 tsp of garam masala
• 1/2 tsp of black pepper
• 2 tsp of chives
• 1 cup of spinach (tightly packed)
• 1 small onion (sliced)
• 1/8 tsp of himalayan pink salt
• olive oil (for frying)

Preparación

1. 1

   Whisk the eggs, garam masala, black pepper, salt, chives together then set aside.

2. 2

   Heat through a medium sized frying pan with olive oil, on medium heat.

3. 3

   Sautee the onions for 1-2 minutes, then add the mushrooms and cook until lightly golden.

4. 4

   Carefully fold in the spinach and stir until the spinach begins to wilt then scrap out the entire content into a small bowl and set aside.

5. 5

   Under low-medium heat, add a small amount of olive oil and pour the egg mixture into the frying pan.

6. 6

   Cook/set the omelette by using an egg spatula to lift the side of the omelette and tilt so the egg runs over the sides.

7. 7

   On one half of the omelette layer with the mushrooms, spinach and onions.

8. 8

   Cover the omelette with a plate/lid to allow the steam from the pan to cook it through for 2 minutes.

9. 9

   Fold over the other half of the omelette onto the vegetables.

10. 10

    Use an egg lifter to remove the omelette and serve accordingly.