- Potatoes – 750 g
- Mushrooms – 250 g
- Onions – 1 pc
- Garlic – 2-3 cloves
- Eggs – 6 pieces
- Vegetable oil – 150 ml
- Bay leaf – 1 pc
Peel potatoes, cut into slices 5 mm, add water to highlight the excess starch. Mushrooms cut into slices of 0.5 cm. Onions chop small cubes. Preheat a frying pan with butter two. Fry the potatoes under the lid closed until soft. When it becomes golden brown, add the onion and continue to fry. Mushrooms, onions and finely chopped garlic fry in a second pan.
Tip: To grilled mushrooms, stewed rather than their need to add salt at the end of cooking.
Potatoes and mushrooms pour into a bowl and let cool.
Tip: as fillings for tortillas can be minced meat, fish, soft cheese, grilled vegetables.
Hammer in the cooled potatoes eggs, mix well and pour half of the pan, where the roasted potatoes without adding oil. Then top with all the fried mushrooms and potato layer again with egg. Cook over medium heat for 5-7 minutes on one side. Turn over and cook for another 3-5 minutes. Serve tortilla cut into portions with lettuce and cherry tomatoes.