Tomato and Manchego Spanish Tortilla with Chives
A traditional Spanish potato and egg tortilla enlivened with fresh tomatoes and sharp Manchego cheese, garnished with fragrant chives. This spanish-inspired vegetarian ready in about 40 minutes pairs olive oil, large eggs, medium, diced ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 3 medium, peeled and thinly sliced large potatoes
- 4 tbsp olive oil
- 6 large eggs
- 2 medium, diced ripe tomatoes
- 1/2 cup, grated Manchego cheese
- 2 tbsp, chopped fresh chives
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 4 tbsp olive oil in a nonstick skillet over medium heat. Add 3 thinly sliced medium potatoes and cook gently for 10-12 minutes, stirring occasionally, until tender but not browned.
- Step 2: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Fold in the cooked potatoes, 2 diced medium tomatoes, 1/2 cup grated Manchego cheese, and 2 tbsp chopped fresh chives.
- Step 3: Remove excess oil from the skillet, then pour the egg mixture back into the skillet over medium-low heat. Cook for 6-8 minutes until the edges are set but the center is slightly runny.
- Step 4: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and golden.
- Step 5: Remove from heat, let cool for 5 minutes, then slice into wedges and serve warm or at room temperature.
Frequently asked questions
How long does Tomato and Manchego Spanish Tortilla with Chives take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Manchego Spanish Tortilla with Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tomato and Manchego Spanish Tortilla with Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Manchego Spanish Tortilla with Chives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato and Manchego Spanish Tortilla with Chives?
Spanish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
