The Spanish version of this omelet usually includes diced or sliced potatoes that are mixed with eggs. I made mine a little different by cooking the potatoes first and then mashing them before whipping them into the eggs. This gives the tortilla a very lite texture, incorporating a lot of egg and potato flavor into each bite. The egg and potato mixture is seasoned with salt and pepper and cooked in olive oil. It can be cooked on one side and then flipped or can be thrown into the oven to finish.
I sauteed the morels in butter and shallots until they developed a slight crunch. I made the hollandaisse with sherry vinegar for some added "Spanishness". I toasted and crumbled an English muffin for some added texture. I also crumbled the "Moody Blue", which is a cow's milk blue cheese from Roth Kase in Wisconsin that is lightly smoked over fruit wood. And I used some fris