Mushroom and Dill Tortilla

Name: Mushroom and Dill Tortilla
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons olive oil; 1 large onion, coarsely chopped; 1 pound sliced mushrooms; 1/4 cup coarsely chopped dill; 6 eggs, lightly beaten; 1/8 teaspoon salt; Pinch nutmeg; Fresh ground pepper

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

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2 tablespoons olive oil

1 large onion, coarsely chopped

1 pound sliced mushrooms

1/4 cup coarsely chopped dill

6 eggs, lightly beaten

1/8 teaspoon salt

Pinch nutmeg

Fresh ground pepper

Directions

Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until they begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa.