Spanish-style Tortilla with Mushrooms

Peel the potatoes and cut into slices.

Peel the onions and dice.

Clean mushrooms and cut in halves or quarters if very large. Leave whole if small.

In a sauté pan, heat 3 tablespoons oil. Add the potatoes and onions and sauté about 10 minutes, stirring frequently. Add the mushrooms and sauté briefly. Press the garlic into the mushrooms and immediately remove the pan from heat and let cool slightly.

Rinse and dry the parsley, pick the leaves from the stems, and cut the leaves into strips.

Beat the eggs in a large bowl. Season with some salt and pepper. Stir in the sautéed potatoes and onions. Add the parsley to the eggs.

In the same sauté pan, heat the remaining oil. Add the potato-egg mixture and let cook for about 4 minutes without stirring.

To turn the tortilla, put a large plate or platter over the sauté pan and turn the pan and the plate and the pan over so the tortilla drops out of the pan onto the plate. Slide the tortilla back into the pan and finish cooking another 2 to 3 minutes.