Fifteen Spatulas

Leek Manchego Spanish Tortilla

I ate Spanish tortilla at least a hundred times during my four and half months living abroad in Spain.  And in case you’ve never had Spanish tortilla, it’s nothing like a Mexican flour or corn tortilla.  It’s basically a big slice of potato omelet, and is often served as a tapa (if you go out and order a drink, they bring you one of these as a snack).   Here I infused the flavor of the leeks into the olive oil I cooked the tortilla in, to give it a really aromatic flavor, and I also added some nutty Spanish manchego sheep’s milk cheese to bring together all the flavors.

Leek Manchego Spanish Tortilla

Yield: two 8" tortillas


3 cups chopped leeks (1 large leek)
1 cup extra virgin olive oil
2 pounds russet potatoes, grated
1 cup manchego cheese, grated
6 extra large eggs
salt and black pepper


In a small saucepan, heat up the olive oil over medium heat. Test the heat of the oil by tossing in a small piece of leek, and if it sizzles, proceed with adding all the leeks to the oil. Season with salt and black pepper, and cook for 5-7 minutes until the leeks have softened. Remove the leeks from the oil to a bowl, and set it aside.

Add the grated potatoes to the oil, season with salt and pepper, and cook for 7-8 minutes until they are tender but still a little al dente. Remove the potatoes from the oil and add to the leeks. You should have a few tablespoons of oil left in the pan, and we are going to use this oil to cook the tortillas.

Whisk the eggs with a pinch of salt and pepper until the yolks and whites are blended. Add the eggs to the leeks and potatoes, then add in the manchego cheese. Stir to combine.

Heat up an 8 inch nonstick skillet over medium heat, then add a tablespoon of the leek infused olive oil. Pour in half of the leek potato mixture, and let it cook for 3 minutes until you get a browned bottom. After it has browned a little bit, redistribute the potatoes and break the clumps up and cook for 3 more minutes until the majority of the spanish tortilla has solidified. Press the tortilla down with a spatula to compact it into a cohesive pancake, and cook for 2 more minutes. Slide the tortilla off onto a plate so you can invert it back into the frying pan.

Cook for another 5 minutes until golden brown and cooked through. Remove from the pan and cook the other tortilla. Cut into wedges and serve warm or at room temperature. Enjoy!

12 comments on “Leek Manchego Spanish Tortilla

  1. This looks incredible! I lived in Spain for awhile, and there was a cafe across from my school that had the best tortilla! I could have had it every day. Gorgeous photos!

  2. Joanne, This looks and sounds wonderful! Manchego is my favorite of all cheeses, so I’m going to have to try this!

  3. I love “Tortilla Española”, it’s very popular here in Peru. Your’s looks wonderful.

  4. when I lived in Madrid, I lived on tortilla (I had the extra 20 lbs to show for it too lol) I am definately trying this, it looks incredible!

  5. Oh, this sounds delicious! I have never been to Spain, I took French in High School – so this is new to me! Could go for one very soon!

  6. Joanne, this sounds (and looks) so yummy … I love your site so much but I get way too hungry when I visit! My significant other and I are going to have to try several of your recipes .. as always it’ll be best if she trys making them and I’ll clean up .. at the table and in the kitchen later! Delicioso!!! .

  7. Looks and sounds delicious!!

  8. Oh – absolutely divine! I love spanish tortillas and yours is SO beautiful! I’m sorry I didn’t comment on this earlier – I missed it in my email box…

  9. Holy yum! I just bought some leeks for a quiche but this is definitely what I’ll use leeks for in the future!

  10. Ohhh, manchego is one of my favorite cheeses — this looks so good! I also really love leeks. You’ve got tons of good stuff going on here!

  11. Caitlin Rioux

    Joanne, YES! The SECOND tortilla I ever make will most definitely have to be this one. brillante!

  12. I’m so glad you posted this step by step guide…I’ve tried numerous time to make Spanish tortilla since we left, and it always end up being a messy clump of half cooked egg and uncooked potatoes. So thanks for the guide!!

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