Spanish Tortilla With Mushrooms Dates Manchego Cheese Recipe

I absolutely adore this recipe because it combines the comforting flavors of a classic Spanish tortilla with the surprising sweetness of dates, making every bite an adventure. The addition of Manchego cheese gives it that rich, decadent twist we millennials can’t resist, creating a perfect brunch dish to wow my friends or just enjoy solo with a good podcast.

I adore crafting recipes that unite one-of-a-kind flavors, and my Spanish Tortilla with Mushrooms, Dates, and Manchego Cheese is no exception. This dish marries the mushroom’s earthy flavor with the robust sweetness of dates, and punctuates it with the tangy flavor of Manchego cheese.

Classic, with a twist, high in protein, and definitely satisfying; all of these ring true for this dish. And I can assure you of its nourishing nature—almost the same as the recipe’s precursor, the quiche.

Ingredients

Eggs are rich in proteins and essential nutrients; they hold ingredients together.

Olive Oil: Fats that are healthy for the heart and that heighten taste and texture.

Potatoes: Carbohydrate source; contributes a soft, comforting texture.

Mushrooms contain a wealth of umami flavor, are low in calories, and are packed with nutrients.

Natural sweetness, add fiber and potassium: dates.

Manchego Cheese: Gives a deep, sweet, nutty flavor.

Supplies calcium and protein.

Parsley: A fresh, aromatic garnish; offers vitamins A, C, and K.

Ingredient Quantities

• 6 large eggs
• 1/4 cup olive oil
• 2 medium potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped
• 1 cup mushrooms, sliced
• 4 dates, pitted and chopped
• 1/2 cup Manchego cheese, grated
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In an expansive non-stick frying pan, heat the olive oil on a medium flame. Toss in the onions and sauté until they reach a translucent state, which should take approximately 5 minutes.

2. Put the cut potatoes in the skillet, spreading them evenly.
Cook, stirring now and then, until they are tender and lightly golden, about 15 minutes.

3. Include the mushrooms in the skillet and keep cooking for 5 more minutes, until the mushrooms are soft.

4. In a large bowl, combine the eggs, salt, and pepper to taste. Beat until mixed well. Stir in the sliced dates and half of the grated Manchego cheese.

5. Over the potato and mushroom mixture in the skillet, pour the egg mixture, ensuring even distribution.

6. Lower the heat to the lowest setting and allow the tortilla to cook without being disturbed until the edges begin to firm up and the underside of the tortilla is a delectable shade of golden brown. Allow this to happen for about 10 minutes.

7. Using a flat plate, cover the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side, about 5 minutes.

8. Distribute the leftover Manchego cheese on top of the tortilla and let it melt a bit.

9. After it has thoroughly cooked, transfer the tortilla to a plated serving area. Allow it to cool for a few minutes before slicing it.

10. Before serving, top the tortilla with chopped parsley. Then enjoy your Spanish Tortilla with Mushrooms, Dates, and Manchego Cheese.

Equipment Needed

1. Expansive non-stick frying pan
2. Medium-sized mixing bowl
3. Cutting board
4. Sharp knife
5. Spatula
6. Whisk or fork (for beating eggs)
7. Measuring cups and spoons
8. Flat plate (for flipping the tortilla)
9. Cheese grater

FAQ

• Can I use a different type of cheese instead of Manchego?Indeed, you can replace Manchego with a comparable semi-firm cheese such as Pecorino or Gouda.
• Do I need to precook the potatoes before adding them to the tortilla?No, you ought to prepare the sliced potatoes in the skillet with the olive oil until they are tender.
• Can I omit the dates from the recipe?If you want a less sweet tortilla, you can leave out the dates.
• What type of mushrooms work best for this recipe?Any type of mushroom you like can be used, but button or cremini mushrooms work very well.
• Is it possible to prepare this tortilla in advance?Absolutely. You may prepare it in advance and enjoy it at a temperature that is just above room temp without it getting cold. It can also be served with a gentle reheat that avoids panicking the ruminants in the dish.
• How do I know when the tortilla is fully cooked?The eggs should be cooked until they are completely set but still slightly soft in the middle, which means the tortilla should not be runny. You might also want to consider whether you want to put your tortilla under the broiler for a little bit to brown the top.

Substitutions and Variations

Sunflower oil or avocado oil can be used in place of olive oil.
Sweet potatoes or turnips can take the place of potatoes.
Bell peppers or zucchini can be used instead of mushrooms.
Figs or raisins can be used in place of dates.
Cheddar or Parmesan cheese can be used in place of Manchego cheese.

Pro Tips

1. Use a Mandoline for Even Slices To ensure the potatoes cook evenly, use a mandoline to slice them thinly and uniformly. This will help them become tender and golden more consistently.

2. Pre-cook the Potatoes for Speed For a quicker cooking process, you can par-cook the sliced potatoes in the microwave for a few minutes before adding them to the pan. This can help them soften faster, reducing the overall cooking time.

3. Maintain Low Heat for a Creamy Texture Cooking the tortilla over low heat allows the eggs to set slowly, resulting in a creamy and tender texture without burning the bottom.

4. Opt for Fresh Mushrooms If possible, use fresh mushrooms and avoid washing them under water. Instead, wipe them clean with a damp cloth to maintain their flavor and prevent sogginess.

5. Rest the Tortilla Before Serving Allow the tortilla to rest for a few minutes after cooking. This not only makes it easier to slice but also enhances the flavors as they settle and meld together.