Rustic Potato and Spinach Tortilla with Manchego

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A traditional Spanish tortilla enriched with sautéed potatoes, fresh spinach, and the nutty flavor of Manchego cheese for a satisfying vegetarian dish. This Spanish-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh spinach leaves, washed, extra virgin olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 500 g medium potatoes, peeled and thinly sliced
• 150 g fresh spinach leaves, washed
• 5 tbsp extra virgin olive oil
• 6 large eggs
• 100 g Manchego cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium (120 g) yellow onion, thinly sliced

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Instructions

1. Step 1: Heat 4 tbsp extra virgin olive oil in a large non-stick skillet over medium heat. Add 500 g peeled thinly sliced potatoes and 1 medium thinly sliced yellow onion. Cook gently for 15 minutes, stirring occasionally, until the potatoes are tender but not browned.
2. Step 2: Add 150 g fresh spinach leaves to the skillet and cook for 2 minutes until wilted. Remove the mixture from heat and drain excess oil.
3. Step 3: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Stir in the potato, onion, and spinach mixture along with 100 g grated Manchego cheese.
4. Step 4: Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Pour the egg mixture into the skillet and cook for 6-8 minutes until the edges set and the bottom is golden.
5. Step 5: Carefully invert the tortilla onto a large plate and slide it back into the skillet to cook the other side for 4-5 minutes until fully set and golden. Serve warm or at room temperature.