Truita de Carreroles is a classic Catalan omelet made with wild mushrooms and eggs, creating a simple yet flavorful dish. Popular in Catalonia, Spain, this recipe is especially loved during autumn when wild mushrooms are in season. Whether served as a tapa, a light meal, or part of a Catalan feast, this rustic omelet highlights the earthy richness of foraged mushrooms combined with fluffy eggs.

Ingredients

1/2 lb (225g) wild mushrooms (such as chanterelles, porcini, or oyster mushrooms), cleaned and sliced

6 large eggs

2 tbsp (30ml) olive oil

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tbsp (15g) fresh parsley, chopped

Instructions

Sauté the Mushrooms Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become golden.

Add Garlic and Seasoning Stir in the minced garlic, salt, and black pepper. Cook for another 1-2 minutes, then remove from heat.

Prepare the Eggs In a bowl, whisk the eggs until fluffy. Add the sautéed mushrooms and mix well.

Cook the Omelet Heat the remaining 1 tbsp of olive oil in the pan over medium-low heat. Pour in the egg mixture and cook undisturbed for 4-5 minutes until the edges set.

Flip or Fold Carefully flip the omelet using a plate or fold it in half. Cook for another 2-3 minutes until fully set.

Garnish and Serve Sprinkle with fresh parsley and serve warm.

Serving Truita de Carreroles is best enjoyed hot or at room temperature, often served with rustic bread, aioli, or a fresh salad. It pairs wonderfully with a glass of white wine or cava.

This Catalan wild mushroom omelet is a true celebration of seasonal ingredients and rustic flavors. Simple, delicious, and packed with umami, Truita de Carreroles is a must-try dish for lovers of Mediterranean cuisine.