Pan-Fried Manchego and Spinach Tortilla Española

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

This Spanish potato and spinach omelette is enriched with nutty Manchego cheese and pan-fried to golden perfection for a satisfying vegetarian dish. This Spanish-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh spinach, chopped, eggs, lightly beaten, manchego cheese, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 3 cups medium potatoes, peeled and thinly sliced
• 2 cups fresh spinach, chopped
• 6 large eggs, lightly beaten
• 1 cup manchego cheese, grated
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, thinly sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Add 1 medium thinly sliced yellow onion and 3 cups peeled thinly sliced potatoes. Cook gently for 10-12 minutes, stirring frequently, until potatoes are tender but not browned.
2. Step 2: Add 2 cups chopped fresh spinach to the skillet and sauté for 2 minutes until wilted. Season the mixture with 1 teaspoon salt and 1/2 teaspoon black pepper, then remove from heat and let cool slightly.
3. Step 3: In a large bowl, beat 6 large eggs and stir in the potato-spinach mixture along with 1 cup grated Manchego cheese. Pour the mixture back into the skillet and cook over medium-low heat for 8-10 minutes until the edges are set.
4. Step 4: Carefully flip the tortilla using a large plate, then slide it back into the skillet to cook the other side for 5 minutes until fully set and golden. Let cool for 5 minutes before slicing and serving.