Skip to content Skip to menu


Potato and Costa Mushroom Tortilla

Potato and Costa Mushroom Tortilla

Difficulty: Average
Season: Autumn
Preparation: 10 minutes
Cooking: 30 minutes

How to


  1. Fry potatoes in the oil and butter until soft, add the mushrooms, crushed garlic, and a sprig of thyme, cook for a further few minutes.
  2. Pour in the beaten eggs and season well with salt and pepper.
  3. Cook gently stirring a little, then leave it on a low heat to set. Flip onto a chopping board and slide back into the pan to cook until the other side is firm.

Recipe created by Chef Sophie Budd.


  • 1 tbsp Jingilli Extra Virgin Olive Oil
  • 1 tbsp butter
  • 600g Ruby Lou Potatoes, sliced
  • 200g Portabello Costa mushrooms, sliced
  • 1 clove WA garlic, crushed
  • 10 Golden Eggs
  • 4 tbsp Harvey Fresh cream
  • Pinch of Pepper
  • Pinch of Western Salt 100% Natural WA Lake Salt
  • The Devil’s Tears Organic Chilli Sauce for spice (optional)