Oyster Mushroom Frittata: Tortilla de Huevo con Cazahuates

articles Food & Cuisine Recipes

Karen Hursh Graber

Cazahuatenanacatl is the Nahuatl name for oyster mushrooms. While these delicious, meaty mushrooms may be difficult to pronounce in Nahuatl, they are very easy to eat in a variety of dishes. The following, nearly identical to an Italian frittata, is from the CONACULTA collection of nahua recipes.


  • 3 tablespoons of olive or vegetable oil
  • 2 cloves garlic, peeled and chopped
  • ½ medium onion, peeled and chopped
  • 1 pound oyster mushrooms, thinly sliced
  • 4 ounces jamo´n serrano (Spanish ham; prosciutto may be substituted)
  • 6 eggs
  • salt and pepper to taste


Heat the oil in a large skillet, add the garlic and onion and sauté until the onion is transparent. Add the mushrooms and ham and continue cooking until the liquid rendered by the mushrooms has evaporated.
Beat the eggs in a bowl and add all at once to the mixture in the skillet.
Cook, uncovered, over medium heat until the sides are set, loosening occasionally with a spatula to let the uncooked part run underneath, about 5 minutes.
Cover and cook over a low flame until set.
Serves 4, accompanied by warm tortillas and a salsa of choice.

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Published or Updated on: October 28, 2014 by Karen Hursh Graber © 2008

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