Spiced Potato and Shiitake Tortilla

Spiced Potato and Shiitake Tortilla

This spiced potato and shiitake tortilla is an ideal breakfast for those nice rainy weekend days

Cindy Lam  Cindy Lam  on 2 Aug '15

Servings: 2 persons

Preparation time: 10 minutes

Cooking time: 15-20 minutes


  • 3 eggs, whisked and seasoned
  • 2 small potatoes, thinly sliced
  • 4-5 shiitake mushrooms, chopped into small bits
  • 1/2 cup dry white wine
  • 1/2 small onion, finely chopped
  • 1 small bunch of fresh parsley, finely chopped
  • 1 teaspoon Ras el Hanout spice mix
  • 1/4 cup grated parmesan
  • Extra-virgin olive oil


  1. Preheat a small frying pan with a little oil on medium heat. Cook the onion for 2-3 minutes.  When the onion turns translucent, add shiitake mushrooms and the white wine.  Let the alcohol evaporate then reduce heat to medium-low and cook 3 more minutes.  Season, turn the heat off and set aside. 
  2. Preheat another small frying pan with a little oil on medium heat and cook the potatoes for 5-10 minutes.  Feel free to put a lid on to speed up the cooking process.  Flip the potatoes occasionally to avoid burning. 
  3. After the potatoes are cooked, stir in the mushrooms and spice.  Season.  Reduce heat to medium-low and add egg mixture to the pan.  Sprinkle a generous amount of grated parmesan on top.  Cook for 3-5 minutes until eggs are mostly cooked on the top.  Flip the tortilla and cook the other side 1-2 minutes.  Turn the heat off.    
  4. Garnish with some chopped parsley and parmesan before serving.  

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.