Spanish Tortilla with Zucchini, Leeks, Potatoes and Cheese

One of my favorite Spanish tortilla recipes combines zucchini, leeks, potatoes, and Manchego cheese. 

Tortilla with zucchini recipe
A delicious and easy tortilla recipe

I love a good Spanish tortilla. From the classic tortilla de patatas, to my mother-in-law’s version with fried peppers and chorizo, the combinations are endless.

I usually prepare a tortilla once or twice a week and have a small slice for breakfast each day with toast. I find that having eggs in the morning gives me the energy to bravely face the day! It took me a while to get used to though, as for many years I barely ate anything before 11 am. 

Spanish tortilla with zucchini, leeks and cheese
Spanish tortilla with zucchini, leeks, potatoes, and cheese

This delicious tortilla recipe includes zucchini, leeks, potatoes, and Manchego cheese. It’s quick and easy, and delicious at any time of day. I hope you enjoy.

Spanish Tortilla with Zucchini, Leeks, Potatoes, and Cheese

Spanish Tortilla with Zucchini, Leeks, Potatoes and Cheese
Prep time
Cook time
Total time
A delicious Spanish tortilla recipe with zucchini, leeks, potatoes, and Manchego cheese.
Recipe type: Main
Cuisine: Spanish
Serves: 6 slices
  • 6 eggs
  • ½ leek, washed well and sliced thinly
  • 1 medium potato, thinly sliced (use the largest setting on a mandolin if you have one)
  • ½ large zucchini, cut in half lengthwise and then cut into ¼ inch slices
  • ½ cup grated Manchego cheese (you can substitute any cured sheep's milk cheese)
  • Heavy cream (optional)
  • Olive oil
  • Salt and pepper to taste
  1. Cover the bottom of a frying pan in olive oil (use extra virgin if you're able) and heat on medium
  2. Add all of the cut vegetables and cook at a slow simmer for about 10 minutes or until the potatoes are fully cooked through (but not breaking apart)
  3. In the meantime, whisk six eggs and add the grated Manchego cheese and a dash of heavy cream if you wish (note: this is not traditional to Spanish tortilla)
  4. Season with salt and pepper to taste
  5. Remove the vegetables from the frying pan with a slotted spoon and strain away any excess oil
  6. Fold the vegetables into the egg mixture gently - try not to break the potatoes
  7. Add the mixture to a frying pan that's coated with a couple of tablespoons of olive oil
  8. Cook on medium heat for about seven to ten minutes -- the bottom should be golden brown and the middle should be starting to set
  9. Cover the frying pan with a large plate and quickly flip the tortilla onto the plate so that the raw side is down
  10. Slide the tortilla back into the pan to cook the other side
  11. Cook for another five to ten minutes, depending on how well done you like your tortilla
  12. Flip back onto a plate and let rest at least 10 minutes (this is important so that the tortilla sets)
  13. Enjoy!

What’s your favorite tortilla filling? Let me know in the comments!

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