This Spanish Tortilla with Mushrooms, Dates & Manchego Cheese is insanely delicious. Loaded with so many flavors, it´s sweet & savory, easy to make and done in 30 minutes. This Spanish tortilla is very different than the traditional potato & egg tortilla, but promises to be one of the best things you will ever eat.
When you first bite into this tortilla, it almost feels like a dessert because of the dates, but then the savory flavors kick in for a blast of goodness. You can serve this tortilla for breakfast, lunch or even dinner, heck, eat it as a midnight snack, all you late night foodies know what I´m talking about 🙂 .
To make this Spanish tortilla I used cage-free organic eggs, in my opinion they are so much better than standard eggs. I also used a high-quality extra virgin olive oil. This is what really flavors the eggs and brings the entire dish together. I used an extra virgin olive oil from Sonoma Farm, made with Spanish olives that are planted in California. Truly an incredible olive oil.
TIPS & TRICKS to make this recipe: Make sure you use a large nonstick fry pan. Very important when making a Spanish tortilla so the eggs don´t stick and create a huge mess. Try to use cage-free organic eggs, makes all the difference in this tortilla. When you flip the tortilla, make sure the plate is bigger than the pan and do it in one swift movement. In my pan it took 6 minutes to cook the first side, but every pan and burner cooks differently, so keep an eye on it so it doesn´t burn.
Watch the Video Below on How to Make a Spanish Tortilla with Mushrooms, Dates & Manchego Cheese
Spanish Tortilla with Mushrooms, Dates & Manchego Cheese
- 12 button mushrooms
- 10 pitted dates
- 1 cup shredded Manchego cheese
- 6 organic eggs
- 1/4 cup extra virgin olive oil
- pinch sea salt
- pinch black pepper
Roughly chop 10 dates, shred 1 cup of Manchego cheese, crack 6 large organic cage-free eggs into a large bowl, season them with sea salt & freshly cracked black pepper and whisk together until well combined, grab 12 cleaned button mushrooms and cut each one into evenly sized quarters
Heat a large nonstick fry pan with a medium heat and add in a 1/4 cup of extra virgin olive oil, after heating the oil for 2 minutes add in the cut mushrooms and mix around with the olive oil, 4 minutes later season with sea salt & freshly cracked black pepper, continue to mix, after a total of 6 minutes since adding the mushrooms, remove from the heat and add the mushrooms into a sieve with a bowl underneath to remove any excess water
Add the cooked mushrooms into the bowl with the eggs, add the 1 cup of shredded Manchego cheese and the cut dates, mix together until well combined
Using the same pan as the mushrooms, heat it with a low to a low-medium heat and add the egg mixture into the pan, after 4 minutes run a spatula through the outer edges of the pan to ensure the tortilla is not sticking to the pan, after a total cooking time of 6 minutes place a plate that is bigger the pan over the pan and flip it, slide the uncooked part of the tortilla back into pan and cook for another 4 minutes, making sure to compact the tortilla through the outer edges to give it that classic rounded edge, serve with a crusty baguette, enjoy!
Get the Sonoma Farm Extra Virgin Olive Oil I used to make this recipe.
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