Crack 6 eggs into a large bowl, add in 2 tbsp finely chopped chives and a pinch of sea salt, whisk together until well combined, set aside

Heat a nonstick fry pan with a medium-high heat

Wash & pat dry 12 button mushrooms, then cut each one in half lengthwise

After heating the pan for about 4 minutes, add in 2 tbsp (30 ml) extra virgin olive oil and the mushrooms, mix together so all the mushrooms are coated in the olive oil, then place them all in a single layer cut side down, cook for 4 to 5 minutes without mixing, then season with sea salt & black pepper, mix together and cook for another 2 to 3 minutes while mixing so all the mushrooms are evenly sauteed, then remove the pan from the heat

Transfer the sauteed mushrooms into the bowl with the eggs, mix together and let it sit for 5 minutes

Meanwhile, heat the same pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, after 5 minutes add in the mushroom & egg mixture, give it a gently mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges, to ensure the eggs are not sticking to the pan

After 4 to 5 minutes it´s time to flip the omelette to cook the other side, place the other pan over the bottom pan and hook together, firmly hold the handles and in one swift move flip the pans, remove the top pan, using the back of a spatula compact the tortilla from the outer edges into the center to achieve the rounded edge

After another 4 to 5 minutes, the omelette should be perfectly cooked, remove the pan from the heat and transfer into a serving dish, enjoy!