A twist on tortilla...

Once again it was a stunning day in sunny London yesterday and after a ridiculously long day at work and a very hot tube journey home I was set on having a summery meal which normally involves salad and cold meat for me. Diner is my main meal of the day and I increasingly enjoy sitting down after a long day at work and enjoying a home cooked meal, I also tend to get bored of having the same food so I am always looking for quick and easy recipes that I can adapt or mix and match with different accompaniments.

I was pretty chuffed with my twist on a tortilla, using mushrooms and shallots instead of potato and onion. I am trying to cut down on carbs (they are one of my guilty pleasures and not doing much justice to the waistline) so I was trying to avoid using potatoes and using mushrooms instead worked really well. There also some left over’s in the fridge for tonight which is an added bonus as we rarely tend to end up with left over’s, however much food I make!

So here we go:

Mushroom and shallot tortilla

·         Chop a couple of cloves of garlic, 3 or 4 shallots, a small bunch of parsley and some mixed herbs (thyme is best but you can just use some mixed herbs in a jar) and a 250g tub of mix or just chestnut mushrooms.

·         Cook the garlic & shallots for afew minutes in some olive oil in (I used a 24cm frying pan), then chuck in the mushrooms, half the parsley, herbs and a sprinkle of salt and pepper and cook over a medium heat until the mushrooms are cooked but make sure you take them off the heat just before they start releasing juices.

·         Mix 6 or 8 eggs with a dash of milk (ideally whole milk) and whisk together with some seasoning, also add the rest of the parsley.

·         When the mushrooms are cooked add them into the egg mixture and then pour the mixture back into the pan (its best to wipe the pan out abit and add a fresh bit of olive oil, no need to clean the pan as its good to keep some of the flavours from the mushroom mixture).

·         Last of all cook the mixture for about 8 minutes until its almost cooked through and just place it under the grill for afew minutes to cook off the top.

·       Leave to cool for 30mins or so and serve with a nice fresh salad, or if you wish a more exotic salad like cous cous, lentils or I served mine with a Jamie Oliver chickpea salad that was utterly divine.