One of my favorite Spanish tortilla recipes combines zucchini, leeks, potatoes, and Manchego cheese.
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.
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
- 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
- Cover the bottom of a frying pan in olive oil (use extra virgin if you're able) and heat on medium
- 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)
- 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)
- Season with salt and pepper to taste
- Remove the vegetables from the frying pan with a slotted spoon and strain away any excess oil
- Fold the vegetables into the egg mixture gently - try not to break the potatoes
- Add the mixture to a frying pan that's coated with a couple of tablespoons of olive oil
- Cook on medium heat for about seven to ten minutes -- the bottom should be golden brown and the middle should be starting to set
- Cover the frying pan with a large plate and quickly flip the tortilla onto the plate so that the raw side is down
- Slide the tortilla back into the pan to cook the other side
- Cook for another five to ten minutes, depending on how well done you like your tortilla
- Flip back onto a plate and let rest at least 10 minutes (this is important so that the tortilla sets)
What’s your favorite tortilla filling? Let me know in the comments!