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+ servings

Spanish Tortilla with Mushrooms, Dates & Manchego Cheese

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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

  4. 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!

Recipe Notes

Get the Sonoma Farm Extra Virgin Olive Oil I used to make this recipe.