Shitake Mushroom Spanish Breakfast Tortilla

There is so much more to breakfast than eggs and bacon. This is our recipe for a hearty, healthy and delicious breakfast that will transport you to the summer sun of Madrid. Tortilla is a traditional Spanish breakfast dish commonly consisting of potatoes, eggs, onion and pepper. We’ve spiced things up by adding exotic shitake mushrooms and olives to the mix. This is a fabulous recipe to impress your brunch guests!

1 small yellow onion, halved and cut, lengthwise, into 1/4-inch slices
5 oz. shiitake mushrooms, stems removed and caps cut into 1/4-inch slices
1.5 pounds yellow potatoes, peeled and sliced into 1/4-inch rounds
6 extra large eggs
3/4 cup olive oil, plus 2 tablespoons
7 oz jar pitted Spanish Queen Olives, drained and quartered
1 tablespoon chopped fresh rosemary
1/4 cup chopped parsley leaves
1/4 cup whole parsley leaves
2 teaspoons chopped fresh thyme
3/4 cup thinly sliced fennel bulb
2 teaspoons lemon juice
Black pepper

1. On the stove, set a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil, followed by the onion and mushrooms. Reduce heat and cook for 5 minutes. Transfer to a large mixing bowl with 3/4 of the olives.
2. Return the skillet to the stove and heat 3/4 cup oil over medium heat. Add potatoes and press down so they are submerged in oil. Once the oil reaches a low boil, reduce heat to medium-low and cook, turning occasionally, until tender. Transfer potatoes to mixing bowl with onion and mushrooms.
3. In a separate mixing bowl, whisk together the eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the chopped parsley, thyme, and rosemary, until combined. Pour eggs over warm potato and onion mixture and gently stir together, being careful not to break up the potatoes. Move oven rack to the second row from the top. Preheat broiler to high.
4. Heat the pan over medium-high heat for one minute. Add oil to the pan. Pour in the egg and potato mixture, smoothing out the top with a spatula. Cook until the edges begin to crisp and then reduce the heat to medium-low. Cook for another 6 minutes, until the eggs have mostly set. Transfer pan to the oven and cook under the broiler for another 5 minutes.
5. While the tortilla is cooking, combine the sliced fennel, remaining chopped olive, and whole parsley leaves in a small mixing bowl. Stir in lemon juice and season with salt, to taste. Remove tortilla from oven and let cool. Serve warm or at room temperature, topped with fennel and olive salad.