We really miss the Camino. One of the ways we keep the memories fresh is to eat Spanish style foods. Tortilla de patata is one of them. Unlike Western hemisphere tortillas, it's not a bread. It's related to fritatta, the Italian egg scramble that is finished off in the oven.
Having many interesting things in the fridge that needed to be used, I rang a change on the standard tortilla last Friday: Tortilla with potato, shrimp, radish, and mushroom.
There is of course a little bit of onion in it. The parsley got thrown on because it looked a little dull in color when it came time to serve and eat the tortilla.
We really liked it a lot.
5 eggs, ready to scramble (no added milk or cream)
about 1/4 white onion, sliced thin
about a half pound of Baby Bella mushrooms, sliced
a 12 ounce package of precooked salad shrimps, chunked up
a half package of radishes, trimmed and sliced
a red potato, trimmed of eyes and sliced
The slicing here is about what you get on a mouli with the #2 insert, not potato chip thin but fairly thin.
I refer you to the link for the recipe. You really, really need to have a plate that fits your skillet. One of the skillets with the rounded sides is easier to use. It also helps to say a quick prayer when it's time to flip the mostly cooked tortilla out onto a plate and slide it back into the pan!
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