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Mushroom and Roasted Red Pepper Tortilla
Mushroom and Roasted Red Pepper Tortilla Pareve
Makes 4 servings.

A tortilla is an open-face omelet.

Recipe is from Bon Appetit September 2002


1/2 cup olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch pieces
1 medium onion, chopped
4 ounces mushrooms; chopped
1/4 cup chopped drained roasted red peppers from jar
8 large eggs, beaten to blend
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.

Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes. Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.