Pan-Fried Manchego and Spinach Tortilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Spanish-style omelette enriched with nutty Manchego cheese and fresh spinach, pan-fried to golden perfection for breakfast or a light meal. This Spanish-inspired recipe (vegetarian), ready in about 25 minutes, combines large eggs, fresh spinach leaves, chopped, Manchego cheese, grated into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until well combined.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a 9-inch non-stick skillet over medium heat. Add 1/4 cup finely chopped yellow onion and sauté for 3 minutes until softened.
  3. Step 3: Add 1 cup chopped fresh spinach leaves to the skillet and cook for 2 minutes until wilted.
  4. Step 4: Pour the beaten eggs evenly over the spinach and onions in the skillet. Sprinkle 1/2 cup grated Manchego cheese on top.
  5. Step 5: Reduce heat to medium-low and cook for 6-8 minutes until the edges are set and the bottom is golden brown. Carefully flip the tortilla using a large plate and cook the other side for 3-4 minutes until fully set and golden.
  6. Step 6: Slide the tortilla onto a serving plate, let cool slightly, then slice into wedges.

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