Ingredients
-
2
-
3
-
12
-
10
-
-
2
-
5
-
2
-
2
-
3
-
-
-
-
-
Directions
Spinach and Mushroom Tortilla, Another wonderful sounding tapas recipe from my 100 Best Classic Tapas cookbook , 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 :), Another wonderful sounding tapas recipe from my 100 Best Classic Tapas cookbook
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
