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
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!
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.