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1/1 Photo of Sandee's Portabella Frittata
This recipe is actually a Spanish tortilla, to which I've added portabella mushrooms. My sister's husband is a talented chef from Venezuela. When he told me, "Today, I will teach you to make a tortilla," I thought it would have something to do with burritos... I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata. Since I didn't want my guests to think they were getting 'breakfast burritos', I tell them it's a frittata. Still, kudos to Rigoberto for the original recipe, from which this one evolved. (His is made on the stovetop in a cast iron pan, a skill that I have never mastered.) Measurements are approximate on this recipe - it's hard to mess it up! This is what I use to feed a half a dozen people in either two quiche dishes or six individual casseroles. (I use au gratin dishes.)
Units: US | Metric
Serving Size: 1 (271 g)
Servings Per Recipe: 6