Leek & Potato Spanish Tortilla Recipe

Leek & Potato Spanish Tortilla Recipe

Entered by: DanisFan
Categories: Spanish

Views: 4   Comments:   Favorited: 0   [Printable]  

Tortilla de patatas (potato omelette) is also sometimes called tortilla española (Spanish omelette) to differentiate it from the dish commonly known as tortilla francesa (French omelette) or just tortilla, which is made only with eggs (or actually maize/corn, in the case of the Mexican tortilla). On this QuickBite, I'll show you just how quick and easy it is to make this very popular Spanish dish that can be served either cold or hot and always stands out as a crowd favorite in any gathering.

Attributed to:Dani Spies


Servings: 4 Change to: US Metric

(baby potatoes, egg whites, eggs, extra virgin olive oil, juice, leeks, lemon, pepper, salt)

8 eggs
12 egg whites
4 leeks, sliced
2 lbs. thin skinned baby potatoes, thinly sliced
juice from 1/2 lemon
extra virgin olive oil
salt and pepper to taste


1) Place sliced potatoes into a large pot filled with water and a few pinches of salt. Bring to a boil and drain. Heat extra virgin olive oil into a large deep skillet (over a medium high heat) before adding sliced leeks and sauté for about 6-8 minutes.
2) Whisk together your eggs, egg whites, lemon juice and season generously with salt and pepper.
3) Once leeks are tender add your drained potatoes and toss together. Add egg mixture to the skillet and pop into a 400 degree oven for 25-30 minutes. Allow tortilla to cool for 10-15 minutes before taking out from your skillet.

A little more info:

Although potatoes and eggs are the basic and in most cases the only ingredients of a tortilla de patatas, other vegetables can also be found accompanying it such as onions and, more rarely, red peppers, chives, artichokes, ham or even chorizo, and then it is called tortilla paisana.

Recipe Pic Vid
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