Spinach And Mushroom Tortilla

Another wonderful sounding tapas recipe from my 100 best classic tapas cookbook.

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.

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.

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.

olive oil, shallots, mushrooms, fresh spinach leaves, salt and pepper, slivered almonds, eggs, fresh parsley, cold water, manchego cheese