Hello, everyone.
I have been trying to figure out how to make Tortilla Espagnola without excess browning on the top...thinking it's a matter of turning the heat down while cooking that first side (on bottom in pan, then on top on plate) so the mixture will firm up more before getting super-browned.
This is another try at the Tortilla Murciana de Verduras from Spain on a Fork.
It tasted wonderful!
Though I do cut up the mushrooms and peppers differently, it's just easier to serve if they're cut bite-sized instead of in great giant slices! It's fun to use multiple colors of sweet pepper for this, too. You can see the red ones peeking out in the picture.
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