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1
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
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2
Add the mushrooms and cook, stirring, until they are lightly browned and have released and reabsorbed their liquid, 4 to 5 minutes.
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3
Using a slotted spoon, transfer the mushrooms to a bowl.
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4
Wipe out the skillet and add another 2 tablespoons olive oil.
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5
Add the onions and cook over medium heat, stirring occasionally, until they are very soft and lightly caramelized, about 15 minutes.
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6
If the skillet looks dry as the onions cook, sprinkle in a little water, and adjust the heat so that the onions dont burn.
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7
When the onions are done, add another 3 tablespoons of the oil to the skillet, then add the potatoes.
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8
Cook over low heat, stirring very gently, until the ingredients are mixed and the potatoes are infused with the oil, 2 to 3 minutes, adding more oil if the potatoes look dry.
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9
Transfer the mixture to the bowl with the reserved mushrooms and gently stir to combine.
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10
Season with salt and pepper to taste and let cool completely.
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11
(The potato mixture can be prepared up t this stage a few hours in advance.)
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12
Place the eggs, chicken stock, and a few pinches of salt in a large mixing bowl and beat until the eggs are just scrambled.
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13
Add the potato mixture and the truffle oil and mix until well combined.
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14
Let stand for about 10 minutes.
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15
Heat about 5 teaspoons of the remaining olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke.
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16
Pour the egg mixture into the skillet and flatten it with a spatula until the top is fairly even.
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17
Reduce the heat to medium-low.
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18
Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under.
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19
Cook the tortilla in this fashion until the top is a little wet but not liquid, about 6 minutes.
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20
Run the spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet.
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21
Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate.
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22
If the skillet looks dry, add a little more olive oil.
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23
Carefully slide the tortilla back into the skillet, uncooked side down.
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24
Shake the skillet to straighten the tortilla and push the edges in with the spatula.
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25
Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes.
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26
Invert the tortilla again, as before, and cook on the first side for another minute.
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27
Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil.
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28
Let cool a little, then cut the tortilla into wedges and serve warm or at room temperature.
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29
To serve as a tapa, cut the tortilla into squares and serve with toothpicks.
