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.