Spinach and Mushroom Tortilla…

We have been experimenting with some fun egg dishes for brunch courses and/or tapas.  Either way it is a healthy choice!

Heat a tablespoon of EVOO in a skillet, one that can go in the oven, under the broiler. Add 3 finely chopped shallots and cook over low heat, stirring occasionally until softened.  Add 12 ounces of sliced mushrooms and cook, stirring frequently for another 4 minutes.  Add 10 ounces of fresh spinach leaves, stems removed, increase the heat to medium and cook, stirring frequently until spinach is wilted.  Reduce the heat, season with salt and pepper (add chipotle ground chili pepper for some heat) and stir in 2 ounces of toasted slivered almonds.

Beat 5 eggs with 3 teaspoons of parsley and 2 teaspoons of cold water and salt and pepper to taste.  Pour the mixture into the skillet and cook for 5-8 minutes, or until he underneath is set.  Lift the edge of the tortilla occasionally to let the uncooked egg run underneath.  Meanwhile, preheat the broiler to high. 

Sprinkle 3 ounces of manchego cheese over the tortilla and cook under the broiler for 3 minutes, or until the top is set and the cheese melted.

Serve this warm!