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 developed and reviewed.

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, ripe tomatoes, sliced 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.

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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