How to make
The mushrooms are cleaned thoroughly and washed under running cold water. The stumps are cut off and the caps should be rubbed from the outside with a clean sponge without applying strong pressure. This is necessary to remove stubborn stains and dirt or stuck sticks. They are washed again.
The saffron milkcap mushrooms are cut into relatively small pieces and the garlic is sliced.
Heat the olive oil on high heat and fry the mushrooms and garlic in it for a minute, then reduce the heat to medium and cook for 10-12 minutes, by stirring occasionally.
The cooked aromatic mushrooms are salted and removed from the heat, strained from the fat and the liquid separated from them and left to cool for 2 minutes. During this time, beat the eggs with a little salt, without making them foamy.
The saffron milkcap is mixed with the beaten eggs and the mixture is poured into a pan with a little fat and heated over a high heat (it is important that it is non-stick). Immediately reduce the heat to moderate and let it sit for about 2 minutes, or until the tortilla turns white around the edges.
Cover it with a lid and leave it for another 3-4 minutes on low to moderate heat. Turn it over and cook briefly on the other side. This stage also depends on the preferences of each person.
If you want a juicy tortilla with a semi-liquid core, then cook on a higher heat for a shorter time and as soon as a crust forms on the bottom, immediately turn the tortilla over and cook on the other side for a short time.
The flipping is done with lid or plate with a diameter larger than that of the pan. During this procedure, be careful not to burn yourself, because the tortilla will still be liquid in the middle. Fast and sure movements are needed, which can be achieved with practice and then the preparation becomes very easy.
Once the tortilla is ready, slide it onto a plate and serve it warm.
Enjoy your meal!
