Spain on a Fork > All Recipes > Main Dishes > Spanish Potato Omelette with Spinach & Manchego Cheese
All Recipes, Main Dishes / August 24, 2020

Spanish Potato Omelette with Spinach & Manchego Cheese

In this recipe, we´re going to grab Spain´s famous Tortilla de Patatas and take it to the next-level. Folks, we´re talking a Spanish Potato Omelette with Spinach & Manchego Cheese. This promises to be, the most flavor-packed Spanish tortilla you will ever taste.


This Spanish tortilla is made with basic ingredients, it´s easy to make and you can serve it for breakfast, lunch or even dinner. Either way you go, the flavors here will knock your sock´s off.


What gives this Spanish tortilla that punch of Spanish flavors is the Manchego Cheese. However, you can use any cheese you want. I also used a Spanish Olive Oil. This cooks & flavors all the ingredients and brings the entire thing together. Giving this tortilla, that beautiful Spanish touch.


TIPS & TRICKS to Make this Recipe: Remember to cook the potatoes in a medium heat. That way the extra virgin olive oil does not lose its flavor and transfers it into the potatoes. Once you add the eggs, cook in a low to low-medium heat, that way the eggs fully cook through without over-cooking.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
MANCHEGO CHEESE
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Potato Omelette with Spinach & Manchego Cheese

5 from 5 votes
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Spanish Potato Omelette with Spinach & Manchego Cheese

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 yukon gold potatoes
  • 1 large onion
  • 2 cups tightly packed fresh spinach 120 grams
  • 2 cups shredded Manchego cheese 470 grams
  • 6 cage-free organic eggs
  • 1/3 cup extra virgin olive oil 85 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. Peel, wash and pat dry 3 yukon gold potatoes, cut each one into 4 evenly sized quarters, cut each quarter into 3 pieces and then slice into 1/8 inch (.3175 cm) thick pieces, finely dice 1 large onion, grab 2 cups of tightly packed fresh spinach and roughly chop, shred 2 cups of Manchego cheese, crack 6 eggs into a large bowl and season with sea salt & black pepper, whisk together until well combined

  2. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup of extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, after 2 minutes add in the pieces of potatoes and continue to mix, after 20 to 25 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not over-fill the pan, mix the spinach with the potatoes so it wilts, once all the spinach has been incorporated and wilted, turn off the heat, season everything with sea salt & black pepper, mix so the seasonings are evenly mixed

  3. Add the potatoe mixture into the bowl with the eggs, add the 2 cups of shredded Manchego and mix everything together until well combined, at the same time, make sure to heat the same fry pan with a low to low-medium heat

  4. Once well mixed, add the mixture into the pan, make sure everything is in a single layer, after 2 minutes run a spatula through the outer edges to ensure the mixture is not sticking to the pan

  5. After 4 to 5 minutes it´s time to flip the tortilla to cook the other side, add a plate that is a little smaller than the pan into the pan, place one hand over the plate and the other hand on the handle, make the flip in one swift motion, slide the tortilla back into the pan, push down on the tortilla to ensure everything is evenly divided and then using the back of a spatula, start compacting the tortilla through the outer edges and into the middle, this gives it that classic rounded edge

  6. After another 4 to 5 minutes the tortilla should be perfectly cooked, remove from the heat and transfer into a serving dish, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this Spanish Tortilla

 

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16 Comments

  1. Meg

    I’m excited to make this – is a 10″ nonstick pan ok or should I add more ingredients to make sure it fills the pan appropriately?

    31 . Mar . 2022
    • Spain on a Fork

      10-inch should be perfect! Much love 🙂

      02 . Apr . 2022
  2. Carolina

    Hi!

    I’d love to make this tomorrow – however, the Yukon golds I have on hand I wouldn’t label “large” … about how many grams or oz or cups would you say would work for this recipe. Thank you in advance!!

    07 . Feb . 2022
    • Spain on a Fork

      About 3 cups should do the trick or 600 grams 🙂 much love

      07 . Feb . 2022
  3. Dolores

    5 stars
    My family thoroughly enjoyed this dish. Delicious!

    25 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      25 . Jan . 2022
  4. Ryan Surface

    5 stars
    I tried this last month with a cast iron pan and it failed on the flip and turned out a scramble! lol This month I used a non stick pan and it came out beautifully. I had Kale so I used that instead of spinach, the Manchego cheese added a lovely creamy texture to the dish – delicious.

    15 . Feb . 2021
    • Spain on a Fork

      So important to use a nonstick! Glad you enjoyed it 🙂 much love

      15 . Feb . 2021
  5. John

    5 stars
    After finding tour YouTube video I now make this recipe every week. It’s very simple to make. Thank you so much!

    24 . Dec . 2020
    • Spain on a Fork

      So happy to hear that! much love 🙂

      24 . Dec . 2020
  6. Karin

    5 stars
    Hello from the Republic of Panama. I made this tortilla today and it was delicious. I added cooked bacon to the tortilla and drizzled some aioli on top (the aioli was also your recipe) when I served it. My husband loved it. Thanks for sharing the recipe, thanks to you we had a delicious lunch.

    31 . Aug . 2020
    • Spain on a Fork

      I am so happy to hear that! thanks for the comment 🙂 much love to you, your husband and Panama!

      31 . Aug . 2020
  7. Cherie

    5 stars
    This was delicious.. I have made tortillas many times but never with spinach and manchego. What a delight! As flipping the tortillas over always presents a challenge for me I just slip it under the broiler.

    Keep those great recipes coming.

    30 . Aug . 2020
    • Spain on a Fork

      So happy you enjoyed the tortilla! Nice touch by adding the tortilla into the broiler so you don’t have to flip it 🙂 much love!!

      30 . Aug . 2020
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