Spinach And Mushroom Tortilla

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 shallots, finely chopped
• 12 ounces mushrooms, sliced
• 10 ounces fresh spinach leaves (coarse stems removed)
• salt and pepper
• 2 ounces toasted slivered almonds
• 5 eggs
• 2 tablespoons fresh parsley
• 2 tablespoons cold water
• 3 ounces manchego cheese, grated (or parmesan cheese)

Recipe

• 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.