Tapas
Tortilla de setas pincho
About this dish
A sophisticated Spanish tapa, the Tortilla de Setas Pincho takes the classic tortilla española and elevates it with a medley of wild mushrooms. Served as individual skewers, this pintxo is perfect for parties or a light dinner.
The earthy mushrooms complement the silky eggs, creating a bite that is both rustic and refined. Mateo offers a tip: use a mix of mushrooms for depth, and don't overcook the eggs—they should be just set and creamy.
Ingredients
UK and US measurements are both included for every recipe.
Eggs
protein4
Mixed wild mushrooms
vegetable200 g
Imperial measurement: 7 oz
Extra-virgin olive oil
fat3 tbsp
Onion
vegetable1
Garlic cloves
herb2
Fresh parsley
herb2 tbsp
Salt
seasoning1/2 tsp
Black pepper
spice1/4 tsp
Toothpicks
other12
Method
Sauté mushrooms
7 minutesClean mushrooms with a damp cloth and slice into bite-sized pieces. In a medium non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and moisture has evaporated, about 5–7 minutes. Season with a pinch of salt and set aside.
Cook onion and garlic
6 minutesIn the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium and add finely diced onion. Cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
Prepare egg mixture
3 minutesIn a bowl, crack eggs and whisk with salt and pepper until well combined. Stir in cooked mushrooms, onion, garlic, and half the parsley.
Cook tortilla
7 minutesWipe the skillet clean and heat a thin layer of olive oil over medium heat. Pour in egg mixture and cook without stirring until the bottom is set and golden, about 3–4 minutes. Carefully flip the tortilla using a plate or spatula, and cook the other side for another 2–3 minutes until just set but still creamy inside.
Cool and cut
5 minutesSlide tortilla onto a cutting board and let it rest for 2 minutes. Cut into 3 cm (1-inch) squares. Spear each square with a toothpick.
Garnish and serve
2 minutesArrange pinchos on a serving plate and sprinkle with remaining parsley. Serve warm or at room temperature.
Equipment
- Medium non-stick skillet
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Spatula
- Plate (for flipping)
- Toothpicks
Nutrition facts
Tips
- For a more intense mushroom flavor, use a mix of wild mushrooms like chanterelles, oyster, and shiitake. Regular cremini work well too, but the variety adds depth.
- Don't overcook the eggs: the tortilla should be just set and still slightly creamy in the center for the best texture. It will continue to cook slightly as it rests.
- If flipping intimidates you, use a large plate: slide the tortilla onto the plate, then invert the skillet over the plate and flip back into the skillet. Alternatively, cook the tortilla fully on one side and finish under a broiler for 1–2 minutes.
- These pinchos are best served warm, but they also hold well at room temperature for a party. Just cover with foil to keep them from drying out.
Serving suggestions
- Serve as an appetizer for a tapas spread alongside a crisp Albariño or a cold beer. Garnish with extra parsley and a sprinkle of flaky sea salt just before serving.
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Recipe by
Mateo Navarro
Specialises in Spanish cuisineMateo Serrano makes jamón ibérico sandwiches with tomato rub and no butter. He says butter is 'heresy'.
Describe yourself in three words: Elitist, funny, thin-sliced.