Delicious mushroom omelette

Clean the mushrooms with a damp cloth, remove the stems and cut them into slices.

Peel the onion, cut it into julienne strips and sauté it in a frying pan with two tablespoons of olive oil until transparent.

Add the mushrooms to the pan with the onion and cook over medium heat for 15 minutes. Stir from time to time.

In a large bowl, beat the eggs and season with salt and pepper to taste. Add the mushrooms and onion and mix well.

In the same skillet, pour the egg mixture, mushrooms and onion. Cook over medium heat for about 5 minutes or until the edges of the omelet begin to brown.

With the help of a plate, turn the omelet over and cook the other side for about 3-4 minutes more.

Remove the tortilla from the pan and let it rest for a few minutes before serving.

If you wish, you can garnish with some fresh parsley on top.