Recipe for a Spanish tortilla with serrano ham and mushrooms

Everyone knows it: a ‘foggy brain’ after a heavy meal, craving more unhealthy food when stressed, emotional eating…
Clinical psychologist Laura Joosten investigated the influence of food on mental wellbeing after going through a dark period herself. Laura compiled all her findings in #Happyfood. In addition to accessible scientific explanations and practical tips & tricks, she also shares 50 delicious recipes that are good for your brain. Like this Spanish tortilla, mmm.

How to make Spanish tortilla with serrano ham and mushrooms

• Peel the potatoes and cut them into pieces. Then boil them until tender. Meanwhile, finely chop all the vegetables.
• Drain the potatoes, cut them into pieces and fry them in 1 tbsp olive oil in a pan until they develop a crust.
• Set the potatoes aside briefly, then fry the onion together with the mushrooms and garlic until tender. Season with pepper and salt. Meanwhile, finely chop the serrano ham.
• Then beat the eggs and add some pepper and salt to the mixture.
• Add the fried onion and mushrooms, the potatoes and the serrano ham to the egg mixture and mix everything well. Season generously.
• Pour the mixture into a non-stick pan with a little olive oil. Cook the tortilla over low heat for 10 minutes. Shake the pan briefly, place a plate on top of the pan and turn the tortilla over so that it lands on the plate. Then cook the other side for 4 minutes. Serve warm. Leftovers? You can also eat them cold.

Title: #Happyfood
Author: Laura Joosten
Price: €22.99
Publisher: Lannoo

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