Leek Manchego Spanish Tortilla

Spanish tortilla is a potato and egg omelette that’s served in slices. This version is flavored with delicious sautéed leeks and nutty manchego cheese, for a simple and delicious brunch recipe!


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.

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5 from 2 votes

Leek Manchego Spanish Tortilla

Spanish tortilla is a potato and egg omelette that's served in slices. This version is flavored with delicious sautéed leeks and nutty manchego cheese, for a simple and delicious brunch recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 456kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

 

Nutrition

Calories: 456kcal | Carbohydrates: 23g | Protein: 11g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 491mg | Fiber: 2g | Sugar: 1g