Spinach and Mushroom Tortilla

Total Time
40mins
Prep 10 mins
Cook 30 mins

Another wonderful sounding tapas recipe from my 100 Best Classic Tapas cookbook.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a skillet that can safely be placed under the broiler. Add the shallots and cook over very low heat stirring occasionally for 5 minutes, or until softened. Add the mushrooms and cook, stirring frequently, for an additional 4 minutes. Add the spinach, then increase the heat to medium and cook, stirring frequently, for 3-4 minutes, or until wilted. Reduce the heat, then season to taste with salt and pepper and stir in the slivered almonds.
  2. Beat the eggs with the parsley, water and salt and pepper to taste in a bowl. Pour the mixture into the skillet and cook for 5-8 minutes, or until the underside is set. Lift the edge of the tortilla occasionally to let the uncooked egg run underneath. Meanwhile, preheat the broiler to high.
  3. Sprinkle the grated cheese over the tortilla and cook under the preheated broiler for 3 minutes, or until the top is set and the cheese has melted. Serve, lukewarm or cold cut into thin wedges.
Most Helpful

4 5

Came together very quickly. I did make it in a smaller pan, so I could serve it as a side dish for dinner. Made for Everyday Holiday Tag Game. :)