This potato and mushroom tortilla makes a perfect vegetable-loaded breakfast or lunch. Packed with potatoes, earthy mushrooms, Tuscan kale, and nutty Parmesan cheese, this rustic mushroom frittata a standout! It’s easy to make and is similar to a Spanish tortilla, however there is no flipping as it is finished in the oven like an Italian frittata. Simple, satisfying, and a great option for serving a crowd! Simply serve it with a side salad of mixed greens.
As with quiche, frittatas are great for incorporating vegetables into a one-pan dish. They are easy to make, adaptable and make for delicious leftovers.
Mushroom Tortilla Tips
If you want crisp, fried mushrooms in your tortilla, then I suggest cooking them separately from the potatoes. This takes a little more time, but is also delicious. You can first fry the potatoes until tender, then transfer them to a bowl. Add a little more oil to the skillet, and fry the mushrooms over medium-high to high heat until browned, then add them to the bowl with the potatoes. Finally, saute the onion, garlic and kale until tender and mix everything together before adding the eggs. Alternatively, you can also boil the potatoes rather than frying them.
Kale, Potato and Mushroom Tortilla – Suggested Adaptations
Replace the kale with spinach. If you don’t have kale on hand or simply prefer spinach, sub in fresh spinach for this mushroom frittata recipe.
Add extra cheese. Make it extra savoury by adding more parmesan or switching it out for something like grated gruyere. Simply mix it in with the egg mixture and then top with a little more before baking. Or try using a mix of cottage cheese and grated cheddar.
Make it heartier by adding Italian sausage. Remove the casings and fry the sausage meat along with the mushrooms, onion and garlic (breaking the sausage up into small pieces with a wooden spoon), until browned and cooked through.
Add more vegetables. Chopped sweet red peppers, or even zucchini would be a nice addition.
Other vegetable-loaded brunch recipes
Try one of these favourites:
Kale, Potato and Mushroom Tortilla (Frittata)
- 4 tablespoons olive oil divided
- 600 g all-purpose potatoes, peeled and thinly sliced (medium-starch)
- 2 small yellow onions, chopped
- 2 cloves garlic, minced
- 100 g shiitake mushrooms, stemmed and sliced
- 100 g cremini mushrooms, sliced
- 2-3 leaves Tuscan kale (Lacinato kale), stemmed and chopped (30 g chopped)
- 8 eggs, lightly beaten
- Sea salt and freshly ground pepper, to taste
- 30 g grated parmesan
- Chopped flat-leaf parsley to garnish, optional
In a large ovenproof non-stick or cast-iron skillet, heat 4 tablespoons oil over medium to medium-high heat.
Add the potatoes, and season with pepper and 1/2 teaspoon salt, or to taste. Cook, stirring occasionally, for 10 minutes.
Add onions, garlic, mushrooms, and continue cooking, stirring from time to time, another 10 minutes or so, until mushrooms and onions have softened and potatoes are tender. Add the kale and cook 3-5 minutes more.
Meanwhile, preheat the oven to 450°F / 230°C (210° fan-assisted).
Transfer the potato mixture to a large bowl and let cool slightly.
In a second bowl, lightly beat together the eggs with a pinch of salt and pepper, then add to the bowl with the potato mixture.
Return the skillet to medium-high heat and once hot, add the potato and egg mixture to the pan. Sprinkle the grated parmesan over top.
Lower the heat to medium and cook, shaking the skillet occasionally, until the eggs are start to set, about 5-7 minutes. TIP: You will see the egg set around the edges of the skillet and when you shake the skillet, the egg mixture will not be quite as jiggly.
Transfer the skillet to the preheated oven and cook until the top of tortilla is just set, 3-4 minutes. Turn the heat to broil and cook until the top is beginning to lightly brown in places and the tortilla seems fully set when the pan is shaken, 2-4 minutes.
Let cool, garnish with a little parsley, then using a spatula, divide the tortilla into pieces.
Serve and enjoy!
- For recipes like this one, I use my favorite Farchioni Olii SpA oil . The oil is heat-resistant and is well suited for roasting, frying and also in salads.
- Enjoy this potato and mushroom tortilla as a meal served with a side salad. Or divide into smaller pieces and serve as an hors d'oeuvre–sized snack.
- Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Or reheat in the oven and enjoy warm.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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