Tortilla with mushrooms
5 servings
90 minutes
Mushroom tortilla is a fragrant and hearty dish that combines the tender texture of the flatbread with the rich flavor of the mushroom filling. Traditionally inspired by Spanish cuisine, this variation incorporates European gastronomic traditions. The crispy base made from wheat flour and butter harmoniously complements the softness of melted cheese, the freshness of tomatoes, and the spiciness of sweet peppers. Mushrooms sautéed with onions and sour cream reveal their rich flavor, turning the dish into a true delight. Easy to prepare, tortilla is perfect for breakfast as well as cozy evening gatherings. This dish can be served as a standalone treat or as part of a larger feast, highlighting the warm atmosphere and hospitality of European cuisine.
1
We knead the dough from flour, butter, salt, and water. Roll it out thin (this amount of dough makes 5 flatbreads).
- Wheat flour: 180 g
- Butter: 40 g
- Salt: 0.5 teaspoon
- Water: 90 ml
2
Then chop all the other ingredients, mix them, and fry in a pan for about 16 minutes (approximately, but actually fry until it boils and then for another 5 minutes).
- Cheese: 100 g
- Tomatoes: 2 pieces
- Mushrooms: 200 g
- Sour cream: 3 tablespoons
- Bell pepper: 1 piece
- Onion: 0.3 piece
- Mayonnaise: 4 tablespoons
3
We put the filling in the flatbreads and send them to the microwave for 30 seconds.
- Cheese: 100 g
- Tomatoes: 2 pieces
- Mushrooms: 200 g
- Sour cream: 3 tablespoons
- Bell pepper: 1 piece
- Onion: 0.3 piece
- Mayonnaise: 4 tablespoons
