Spaghetti mushroom tortilla

Name: Spaghetti mushroom tortilla
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g thin spaghetti; 7-10 Tbsp Salt; 200 g Mushrooms; 200 g Oyster mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 5 Eggs (size M); 200 ml Milk; 7-10 Tbsp grated nutmeg; 6 Stem(s) Thyme; 1 small onion; 2 Garlic cloves; 500 g strained tomatoes; 2 TEASPOONS Granulated vegetable broth (instant); 7-10 Tbsp Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g thin spaghetti
7-10 Tbsp Salt
200 g Mushrooms
200 g Oyster mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
5 Eggs (size M)
200 ml Milk
7-10 Tbsp grated nutmeg
6 Stem(s) Thyme
1 small onion
2 Garlic cloves
500 g strained tomatoes
2 TEASPOONS Granulated vegetable broth (instant)
7-10 Tbsp Sugar

Directions

1
Cook the spaghetti in plenty of boiling salted water for about 4 minutes. Clean, wash and halve the mushrooms. Drain spaghetti, rinse and drain. Clean, wash and halve the oyster mushrooms.
2
Heat 1 tablespoon of oil in an ovenproof pan (24 cm Ø) and fry the mushrooms. Season with salt and pepper, remove and drain on kitchen paper. Mix noodles and mushrooms in the pan.
3
Whisk eggs and milk. Season with salt, pepper and nutmeg. Pluck thyme leaves from 4 stems, add to the egg milk and pour over mushrooms and noodles. Cook the spaghetti pan in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
4
Meanwhile peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan, fry the onion and garlic. Add the strained tomatoes and bring to the boil. Stir in vegetable stock powder and season to taste with pepper and sugar.
5
Let the sauce simmer for about 5 minutes. Arrange mushroom cake with tomato sauce on plates. Garnish with thyme. Serve with romaine lettuce and cherry tomatoes with a vinegar-oil vinaigrette.