Field Mushroom Tortilla

Ingredients

• Butter

  unsalted

  2 tbsp or 28g

• Olive oil

  2 tbsp or 27g

• Potato

  raw, with skin

  4 Potato medium or 852g

• White mushrooms

  raw

  ½ lb or 227g

• Garlic

  raw

  1 clove or 3g

• Spinach

  raw

  ½ package (10 oz) or 142g

• 2% milk

  ½ cup or 122g

• Black pepper

  ground

  1 tbsp or 6g

• Salt

  table

  1 tbsp or 18g

• Egg

  whole

  4 large or 200g

Directions

1. Using a fork, carefully poke holes all over the cleaned potato and microwave for 5-8 minutes or until cooked through. Once cooled a bit chop into small bite-sized pieces.
2. Heat the butter and olive oil in a frying pan over medium heat. Add the baked potatoes and brown them on all sides.
3. Transfer the potatoes to a plate, then add the mushrooms to the pan and cook for 5 minutes.
4. Return the potatoes to the pan and add the garlic and spinach.
5. In a bowl, mix the eggs and milk together, season with salt and pepper, then pour into the pan. Cook gently for 5 minutes.
6. Increase the heat to medium-high and grill the tortilla for 6-8 minutes until set. Serve immediately.