Jul 09 2026
Restaurants›Leña Restaurante›Mushroom Omelette Recipe

Mushroom Omelette Recipe

Inspired by Leña Restaurante
Time50m
Serves2

sautéed greens, shoestring potatoes, provolone, tomato jam

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Ingredients

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Omelette Ingredients

Sautéed Greens Ingredients

Shoestring Potatoes Ingredients

Tomato Jam Ingredients

Method

Preparing the Tomato Jam

  1. 1

    Cook the Tomatoes

    In a saucepan, combine chopped tomatoes, sugar, vinegar, and salt. Cook over medium heat until the mixture thickens, about 20-25 minutes. Stir occasionally.

Making the Shoestring Potatoes

  1. 2

    Fry the Potatoes

    Heat vegetable oil in a deep pan over medium-high heat. Add the julienned potatoes in batches and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Sautéing the Greens

  1. 3

    Sauté the Spinach

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and salt, cooking until wilted, about 2-3 minutes. Remove from heat.

Cooking the Omelette

  1. 4

    Prepare the Omelette

    In a bowl, whisk together eggs, salt, and black pepper. Heat butter in a non-stick skillet over medium heat. Add sliced mushrooms and sauté until softened, about 3-4 minutes. Pour the egg mixture over the mushrooms and let it cook undisturbed until edges firm up, about 2-3 minutes. Sprinkle provolone cheese on one half, fold the omelette, and cook for another minute.

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