Open mushroom omelette with spinach

Open tortillas are the version of the French omelet that we often fill with some ingredient. Although the recipe is cooked almost the same way, it seems that we have a different dish.

They are quick tortillas to prepare, with simple ingredients and they are ready in just 10 minutes, and the advantage is that everyone can add the ingredients they prefer, the tortillas allow for a very varied variety.

Since this omelet cannot be turned over, it must be cooked over medium heat so that the base does not burn and little by little the beaten egg curdles until it reaches the cooking point that we like best.

• 4 fresh eggs
• 1 onion cut into julienne
• 4 large mushrooms, sliced, oil
• Salt and pepper
• Garlic and parsley powder
• 2 handfuls of baby spinach
• Red peppercorns

1. Heat the 20 cm Copper frying pan with a few drops of oil and sauté half of the julienned onion over medium heat. When it is soft, add half of the filleted mushrooms and sauté until golden.
2. Season the mushrooms with a little garlic and parsley powder and adjust the salt.
3. Beat the eggs with a pinch of salt and pepper, beat lightly and pour the beaten eggs on top of the mushrooms.
4. Move the pan so that the egg is well distributed over the entire surface and let it cook. If necessary you can add a little more olive oil.
5. With the help of a tongue, move the omelet, tilting the pan a little so that the beaten egg cooks evenly.
6. When it is curdled to your taste, spread half the spinach leaves on top and some red peppercorn balls.
7. Slide the tortilla onto a plate.