Tortilla with mushrooms and olives

Mushroom and Olive Tortilla

Mushroom and Olive Tortilla is a recipe that combines delicious textures and flavors, offering you a versatile and comforting dish. This recipe is inspired by the tradition of creating tortilla-based dishes, but adapted to the ingredients available in Romania. Whether you want to serve this dish as an appetizer, snack, or main course, I assure you it will become a family favorite.

Preparation Time

- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Total time: 45 minutes
- Number of servings: 4

Ingredients

For the tortilla:
- 250 g corn flour (ground in an electric grinder)
- 250 g wheat flour
- 1/2 teaspoon salt
- Water (as needed to form a firm dough)

For the filling:
- 200 g sliced champignon mushrooms
- 100 g chopped black olives
- 150 g grated cheese (or your favorite cheese)
- 1 green onion, finely chopped
- 1 zucchini, peeled and diced
- Salt and pepper to taste
- Olive oil for frying

Preparation

Step 1: Preparing the tortilla dough

1. Mixing the dry ingredients: In a large bowl, combine the 250 g of corn flour with 250 g of wheat flour. Add the salt and mix well.
2. Forming the dough: Start adding water gradually, mixing with a spatula or your hands, until the mixture becomes a firm dough. If the dough is too soft, add a little wheat flour until you achieve the desired consistency.
3. Kneading the dough: Transfer the dough to a clean working surface (ideally wooden) dusted with flour. Knead for about 5-7 minutes until the dough becomes elastic and smooth.
4. Forming dough balls: Divide the dough into equal portions, forming balls the size of a golf ball. Cover them with a damp cloth to prevent drying.

Step 2: Rolling out the tortillas

1. Preparing for rolling: Take a ball of dough and place it between two plastic bags or sheets of baking paper. Make sure the dough is well covered to prevent sticking.
2. Rolling out the dough: Using a rolling pin, gently press down on the dough, rolling it into a circular shape. Try to achieve an even thickness of about 2-3 mm.

Step 3: Preparing the filling

1. Cooking the vegetables: In a large skillet, add a little olive oil and heat it over medium heat. Add the green onion, mushrooms, and diced zucchini and sauté for 5-7 minutes until soft. Season with salt and pepper to taste.
2. Adding the olives: Once the vegetables are cooked, add the chopped olives and mix well. Allow the mixture to cool slightly.

Step 4: Assembling and cooking the tortillas

1. Frying the tortillas: In a crepe pan (or a non-stick skillet), add one tortilla to fry without oil, over medium heat. Cook for 2-3 minutes on each side until lightly browned.
2. Adding the filling: Once the tortilla is ready, add a portion of the filling (vegetables and olives) on one half of the tortilla, followed by the grated cheese.
3. Folding the tortilla: Fold the tortilla in half, covering the filling. Leave it on the heat for another minute to melt the cheese. Flip the tortilla and cook the other side for even frying.
4. Repeating the process: Repeat with the remaining tortillas and filling. You will have a delicious, nutritious, and flavorful meal.

Serving

Serve the tortillas warm, alongside a fresh cabbage salad. The cabbage salad is very simple to prepare: slice a whole cabbage into thin strips, add salt and olive oil, then massage the cabbage to soften it slightly. This combination of textures and flavors is simply irresistible.

Helpful Tips

- Filling variations: You can experiment with different fillings, using seasonal vegetables, cooked meat, or goat cheese for a more sophisticated touch.
- Other sides: Tortillas can also be served with tomato salsa or guacamole, adding extra flavor.
- Calories and nutritional benefits: This tortilla recipe is an excellent option for a balanced meal. Corn flour is rich in fiber, while mushrooms provide antioxidants and essential nutrients.

Frequently Asked Questions

1. Can the tortillas be made in advance? Yes, the tortillas can be prepared in advance and stored in the refrigerator for a few days. Reheat them in a skillet before filling.
2. What type of corn flour should I use? Use finely ground corn flour, but not the one for polenta. "Masa harina" corn flour is closest to the original.
3. Can I use other vegetables? Of course! You can add peppers, spinach, or zucchini, depending on personal preferences.

I hope this mushroom and olive tortilla recipe brings joy to your kitchen and your tables! Cooking is an art form, and each dish is an opportunity to explore and experiment. So, feel free to add your personal touches and turn this recipe into a unique one!