Switch up your average weeknight dinner with our delicious Tortilla Española with Brown Rice. This Spanish-inspired omelet is quick to make, hearty and packed with flavor.
Prepare rice according to package directions.
Meanwhile, preheat broiler. Heat 4 tablespoons of oil in an 8-inch cast-iron skillet or heavy, oven-proof pan over medium-high heat.
Add mushrooms, onions, salt and pepper. Sauté until onions are translucent and mushrooms are slightly golden, about 10 minutes.
Add rice to skillet and stir to combine, turning heat to low.
In a large bowl, beat eggs. Add cheese, sage and paprika and stir to thoroughly combine.
Add remaining olive oil to skillet, followed by egg mixture. Stir mixture well and cover with a lid. Cook over low heat until the tortilla is set around the edges, about 10 to 12 minutes.
Remove lid and transfer skillet to oven. Broil on top rack until the tortilla is golden brown on top, about 3 minutes.
Remove skillet from oven and allow tortilla to cool slightly.
Set a large plate over skillet and carefully invert tortilla onto the plate.
Cut tortilla into wedges and serve warm or at room temperature, garnished with additional sage leaves and a dusting of paprika.