Raise your hand if you love cheese. Now, keep your hand up if you can imagine that cheese melted on top of a smoky tomato sauce. Have I got your attention? If you´re a sucker for cheese like me, you will absolutely fall head over heels for this Manchego Cheese and Tomato Skillet with Smoked Paprika.
This melted cheesy skillet has an incredible combination of flavors, it´s above & beyond easy to make and comes together in under 30 minutes. Make sure to serve this Spanish tapas dish next to a crusty baguette, to mop up all that melted cheese and smoky tomato sauce.
For this recipe I used a mild Manchego cheese, Spain´s famous sheeps milk cheese. However, you can use any kind of cheese that you like. But I do recommend you use Manchego cheese. I also used a good-quality Spanish paprika, as this is what gives the tomato sauce that beautiful smoky flavor.
Before we get to the recipe I do have one warning, this Manchego Cheese and Tomato Skillet is addictive. This recipe feeds four people, but when I make it, I tend to lock myself in the closet and not share it with anyone 🙂 . Seriously guys, this is the kind of dish that will stay with you forever, an absolute flavor bomb.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Manchego Cheese and Tomato Skillet with Smoked Paprika
Manchego Cheese and Tomato Skillet with Smoked Paprika
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cloves garlic
- 1/2 onion
- 1 tsp sweet smoked Spanish paprika
- 15 ounce can diced tomatoes
- 2 tbsp freshly chopped parsley
- 7 ounce block Manchego cheese
- pinch sea salt
- pinch black pepper
- 1 baguette
Instructions
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Finely mince 3 cloves of garlic, finely dice 1/2 of an onion and cut about 8 thin slices from a block of Manchego cheese
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Heat a nonstick fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add 1 tsp of sweet smoked Spanish paprika and mix it all together, then add a 15 oz can of diced tomatoes, 1 tbsp of freshly chopped parsley and season with sea salt & freshly cracked black pepper, mix together until well combined and simmer
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After simmering the tomato sauce for about 5 minutes add the slices of Manchego cheese on top of the tomatoe sauce, crack a little black pepper on top of the cheese and place a lid on the pan, about 3 to 4 minutes later the cheese should be perfectly melted, take off the lid and remove the pan from the heat, serve directly from the pan topped off with some freshly chopped parsley, serve next to a crusty baguette, enjoy!
Recipe Notes
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Gail
28 . Sep . 2024I love this dish, served it to some spanish friends whom were just as equally impressed. I’ll definitely be doubling the ingredients next time.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
28 . Sep . 2024Megan
08 . Feb . 2022Loved this recipe! Also saved the leftovers for Shakshouka for breakfast the next day. Heated the tomato mixture back up with a bit of cumin and cayenne, made small wells for two eggs and baked at 350 for about 10-15 min until the eggs were cooked. Served with more fresh parsley and bread.
Spain on a Fork
Sounds great!! thanks for the comment 🙂 much love
08 . Feb . 2022Manchego Cheese and Tomato Skillet with Smoked Paprika - paprikaspice.page
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07 . Aug . 2020