This Spanish tortilla with zucchini, leeks, and cheese is one of my favorite Spanish breakfasts! From the classic tortilla de patatas, to my mother-in-law's version with fried peppers and chorizo, the tortilla variations are endless--and this one is especially delicious.
Round out your Spanish breakfast menu with these top 8 Spanish breakfast favorites!
Introduction
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 (like huevos rotos) 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 it!
Ingredients
If you're getting hungry already, don't worry--there's only a few simple ingredients needed for this amazing Spanish tortilla! Let's talk about the key ingredients.
- Potato: I recommend using a firm, waxy potato that will hold its shape well and not fall apart (like Yukon Gold or red potatoes).
- Manchego Cheese: This traditional Spanish sheep's milk cheese goes perfectly with the eggs, potatoes, and veggies.
- Leeks: I'm a huge fan of the mild onion flavor that leeks bring to any dish--and this tortilla is no exception.
- Zucchini: Cut a fresh zucchini (aka courgette) into small pieces and it'll be ready to sauté.
- Olive Oil: A great quality olive oil is one of the secrets to flavorful Spanish cuisine! Use the extra virgin oil if you can.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Tortilla with Leeks and Cheese
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat some olive oil in a large skillet over medium heat, then add the veggies and potatoes and sauté until the potatoes are cooked through, about 10 minutes. (image 1)
- Meanwhile, break up the eggs in a large bowl and whisk in the grated Manchego, salt, pepper, and a dash of heavy cream if you wish. (image 2)
- Drain the sautéed veggies and gently stir them into the egg mixture, taking care not to break the potato slices. (image 3)
- Coat the skillet with a bit more oil. Pour the egg and veggie mixture into it and set over medium heat until the center is beginning to set and the bottom has browned, about 7-10 minutes. (image 4)
- Cover the pan with a large plate and flip the tortilla onto the plate so the cooked side is facing up. Slide it back into the pan and cook the raw side for 5-10 minutes. (image 5)
- Flip the tortilla back onto the plate and let it stand for 10 minutes so it can set, then slice and enjoy! (image 6)
Recipe FAQs
Tortilla, a Spanish egg and potato dish that resembles an omelette, can be called by several names: tortilla española, tortilla de patatas, or tortilla de papas.
While Spanish tortilla and Italian frittatas have many similarities, there are several distinctions between these popular egg dishes. Italian frittatas may or may not contain potatoes, while Spanish tortillas always do. Frittatas are also typically cooked on the stovetop first and then also in the oven, while Spanish tortillas are cooked only on the stovetop. Frittatas can include a wider variety of add-ins (like meats, cheeses, and veggies) as well.
Spanish and Mexican tortillas are very different from one another! Spanish tortillas resemble thick omelettes, and are made of sliced potatoes cooked with aromatics and eggs. By contrast, Mexican tortillas are made from a simple flour dough that's thinly rolled and cooked on both sides to create a flatbread, which is typically stuffed with various savory fillings. No eggs or potatoes involved!
Serve
Although this Spanish tortilla with leeks, cheese, and zucchini is perfect for a snack or meal anytime of the day, I particularly enjoy it for breakfast with a slice of toast! I recommend serving this with other Spanish breakfast favorites like pan con tomate, Spanish hot chocolate, or café con leche.
Expert Tips
- Use a waxy variety of potato, as it will hold its shape better during the cooking process.
- For slicing the potato quickly and easily, I recommend using the largest setting on a mandolin if you have one.
- Have fun experimenting with additional add-ins if you want!
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Spanish Tortilla with Zucchini, Leeks, and Cheese
Ingredients
- olive oil preferably extra virgin
- ½ leek thoroughly washed and thinly sliced
- 1 medium potato thinly sliced
- ½ large zucchini halved lengthwise and cut into ¼-inch slices
- 6 eggs
- ½ cup grated Manchego cheese or any cured sheep's milk cheese
- 1 splash heavy cream optional
- salt to taste
- black pepper to taste
Instructions
- Cover the bottom of a frying pan with olive oil and place over medium heat. Add all of the vegetables and gently sauté until the potatoes are fully cooked through but not breaking apart, about 10 minutes.
- Drain the vegetables from the frying pan with a slotted spoon and strain away any excess oil.
- In the meantime, whisk the eggs and add the grated Manchego cheese and a dash of heavy cream if you wish (this is not traditional, but is delicious). Season with salt and pepper to taste.
- Gently fold the cooked vegetables into the egg mixture, trying not to break the potatoes.
- Coat the skillet with a couple tablespoons of olive oil and place over medium heat. Pour the mixture into the pan and cook until the bottom is golden brown and the middle is starting to set, about 7-10 minutes.
- 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, and cook for another 5-10 minutes, depending on how well done you like your tortilla.
- Flip the tortilla back onto a plate and let it rest for at least 10 minutes. This is important so that the tortilla sets.
- Serve the tortilla in slices and enjoy while it's hot and fresh!
Notes
- Use a waxy variety of potato, as it will hold its shape better during the cooking process.
- For slicing the potato quickly and easily, I recommend using the largest setting on a mandolin if you have one.
- Have fun experimenting with additional add-ins if you want!
Nutrition
Photography by Giulia Verdinelli
Hilary Stokes
This was lovely!! How long will it keep in the fridge? Two days? I think next time I need to keep the heat slightly lower so I get a more light golden colour than the deeper colour mine was.