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Frankfurter and mushroom tortilla

Name: Frankfurter and mushroom tortilla
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 1 tbsp vegetable oil; 350g frankfurters, cut into chunks; 1 onion, finely sliced; 200g white mushrooms, sliced; 6 large eggs; 2 slices white bread, torn into pieces; Good handful of fresh curly parsley, chopped, plus extra to garnish

Published: 28 Feb 07
Updated: 18 Mar 24

Frankfurters aren’t just for hot dogs. Try them in this tortilla recipe with mushrooms, onions and good handful of parsely.

Easy
March 2007

Test kitchen approved

Serves 4
Ready in 25 minutes

Frankfurters aren’t just for hot dogs. Try them in this tortilla recipe with mushrooms, onions and good handful of parsely.

Nutrition: per serving

Calories: 485kcals
Fat: 37.1g (11.5g saturated)
Protein: 27.8g
Carbohydrates: 11.9g (3.1g sugar)
Salt: 2.7g

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Ingredients

1 tbsp vegetable oil
350g frankfurters, cut into chunks
1 onion, finely sliced
200g white mushrooms, sliced
6 large eggs
2 slices white bread, torn into pieces
Good handful of fresh curly parsley, chopped, plus extra to garnish

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Method

Heat the oil in a 23cm heavy-based, ovenproof frying pan over a medium heat. Add the frankfurters and cook for 3-4 minutes, stirring, until golden. Remove and set aside.
Add the onion to the pan and cook, stirring, for 5 minutes, until softened. Add the mushrooms, cook for 3-4 minutes, then stir in the frankfurters.
Meanwhile, preheat the grill to high. Beat the eggs in a bowl with 3 tablespoons water. Add the bread and parsley and season. Pour into the frying pan and cook over a medium-low heat for 8 minutes or until just set and golden underneath.

Pop the frying pan under the grill for 2-3 minutes, to brown the top slightly. Scatter with the extra parsley, cut into quarters and serve with a green salad.