Mushroom Tortilla with oven chips 

 

If it weren’t for the oven chips and ketchup, the taste of the tortilla would immediately transport you to the Bodega del Oro in downtown Málaga where tortillas like this can remain undisturbed in glass display cabinets for months. This version does require some dexterity to complete step 8 (see video clip).

Cost per student: £1.10 (€1.25)

 

Preparation Time: 5 minutes. Cooking time: 30 minutes

 

Ingredients (Serves 2)

½ small onion, cut into small pieces the size of milk teeth

100g (half a cup) of sliced mushrooms

4 eggs

Knob of butter

Frozen oven chips or frozen sweet potato chips

 

Equipment 

Small frying pan

Baking tray

Chopping board

Sharp knife

Spatula

 

1. Turn the oven to 180°C/350°F

 

2. Pour the frozen chips onto a baking tray and put into oven. 

 

3. Once the oven is hot and the chips have gone in, add a knob of butter to the frying pan on medium heat.

 

4. Add onion, stirring occasionally for 8 minutes until glistening.

 

5. Meanwhile, crack the eggs into a bowl, add a pinch of salt and pepper and beat lightly with a fork.

 

6. Add mushrooms to pan and cook for 5 minutes.

 

7. Pour the eggs over the onion and mushrooms and cook for 10 minutes, allowing the eggs to set on the underside. 

 

8. Using the spatula, carefully release the tortilla from the edges of the pan and put an upturned plate over the tortilla (the same size as the pan). Carefully raise the pan and, keeping one hand on the plate, turn the pan upside down so that the tortilla transfers onto the plate. Slide the tortilla back into the pan using the spatula so the underside continues to cook for another 5 minutes.

 

9. Et voilà! just in time to remove the chips from the oven.

 

10. Serve with a dollop of ketchup.