Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spanish Zucchini and Leek Tortilla with Manchego Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Spanish Tortilla with Zucchini, Leeks, and Cheese is a delightful twist on the classic Spanish omelette. Packed with tender potatoes, sautéed leeks, zucchini, and rich Manchego cheese, it delivers a perfect balance of flavor and texture. Cooked gently on the stovetop and flipped to achieve a golden brown exterior, this dish makes a satisfying breakfast, brunch, or light dinner for six servings.

Ingredients

Vegetables

  • 1/2 leek, thoroughly washed and thinly sliced
  • 1 medium potato, thinly sliced
  • 1/2 large zucchini, halved lengthwise and cut into 1/4-inch slices

Egg Mixture

  • 6 eggs
  • 1/2 cup grated Manchego cheese (or any cured sheep's milk cheese)
  • 1 splash heavy cream (optional)
  • Salt, to taste
  • Black pepper, to taste

Cooking Oil

  • Olive oil (preferably extra virgin), for sautéing and frying

Instructions

  1. Sauté Vegetables: Cover the bottom of a frying pan with olive oil and place over medium heat. Add the leek, potato, and zucchini slices. Gently sauté the vegetables until the potatoes are fully cooked through but still intact, about 10 minutes.
  2. Drain Vegetables: Using a slotted spoon, remove the cooked vegetables from the pan and strain away any excess oil to prevent greasiness.
  3. Prepare Egg Mixture: In a bowl, whisk the eggs thoroughly. Add the grated Manchego cheese and a splash of heavy cream if desired for extra creaminess. Season with salt and black pepper to taste and mix well.
  4. Combine Vegetables and Eggs: Gently fold the sautéed vegetables into the egg mixture, taking care not to break the potatoes so the tortilla holds together well.
  5. Cook the Tortilla Bottom: Coat the skillet with a couple of tablespoons of olive oil and heat over medium heat. Pour the egg and vegetable mixture into the pan. Cook until the bottom turns golden brown and the middle starts to set, approximately 7-10 minutes.
  6. Flip the Tortilla: Cover the frying pan with a large plate and carefully flip the tortilla onto the plate, so the raw side faces down. Slide the tortilla back into the pan to cook the other side. Cook for another 5-10 minutes depending on your preferred doneness.
  7. Rest the Tortilla: Transfer the tortilla to a plate and let it rest for at least 10 minutes. This resting period is essential to allow the tortilla to fully set and develop flavors.
  8. Serve: Slice the tortilla into wedges and serve immediately while hot and fresh for the best taste experience.

Notes

  • Using extra virgin olive oil enhances the flavor and authenticity of the dish.
  • The heavy cream is optional but adds a luscious texture to the tortilla.
  • Be gentle when folding the vegetables into the eggs to keep the potato slices intact.
  • Allowing the tortilla to rest helps it set firmly, making it easier to slice and serve.
  • Manchego cheese can be substituted with any other cured sheep's milk cheese or a sharp hard cheese.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://recipekind.com/spanish-zucchini-and-leek-tortilla-with-manchego-cheese-recipe/