Tomato and Manchego Tortilla with Fresh Parsley

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 drafted and published.

A classic Spanish tortilla layered with ripe tomatoes and nutty Manchego cheese, garnished with fresh parsley for a bright finish. This Spanish recipe, ready in about 40 minutes, pairs olive oil, large eggs, and ripe tomatoes, sliced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp olive oil in a 10-inch nonstick skillet over medium heat. Add 3 cups thinly sliced potatoes, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook gently for 10-12 minutes, turning occasionally until potatoes are tender but not browned.
  2. Step 2: In a large bowl, whisk 6 large eggs until blended. Drain potatoes from oil and add them to the eggs along with 1 cup sliced ripe tomatoes and 1/2 cup grated Manchego cheese. Stir gently to combine.
  3. Step 3: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg mixture into the skillet and cook over medium-low heat for 6-8 minutes until the edges are set and the center is mostly firm.
  4. Step 4: 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.
  5. Step 5: Slide tortilla onto a serving plate, sprinkle 2 tbsp chopped fresh parsley on top, and serve warm or at room temperature.

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