Spring Tortilla de Patata

Spring Tortilla de Patata | The Recipe Redux | www.nourishnutritionblog.com

This delicious Spanish tortilla de patata recipe is the quickest and most delicious way to use up vegetable scraps in the kitchen.

This month’s Recipe Redux is all about finding ways to reduce food waste. Since today is Earth Day, it’s no better day to share my fave recipes to dump extra food scraps into: a Spanish Tortilla de Patata. 

I posted a similar recipe on Be Truly Nourished a few years ago, but just had to do another because

  1. Tortilla is SOOOOOO good and equally easy
  2. It’s a great way to use up those random vegetables in your fridge & other leftovers
  3. It photographed well back then, I knew it’d photograph way better now (cause I’m actually a good food photographer now- check out my biggest photography mistakes here)

I searched through the archives to find these glorious photos of my last go. Again, they’re really good for how inexperienced I was. Sometimes you do get lucky.


Old Tortilla de Patata | The Recipe Redux | www.nourishnutritionblog.com


I was introduced to tortilla de patata 7 (yikes!!!) years ago while I studied abroad in Spain. Tortilla is a popular meal around Madrid, at least that’s what the woman I lived with said. Tortilla is fantastic because it can double as a delicious egg sandwich for leftovers, as a bocadillo (a sandwich). Spaniards eat these all the time! and I see why, they’re so easy and delicious!

A traditional tortilla is just eggs & potatoes, but I love green vegetables, and love to use up what I’ve got in the fridge. I hate wasting food, and have found that making these clean out your fridge types of dishes (like these vegetarian black bean tacos) help me use up food before it goes bad. It’s a win-win.

(This plus the fact that I don’t flip the tortilla, imagine flipping a giant egg dish like an omelet. I know, right?! I’ve stopped trying to flip it because a) cast iron is HEAVY and b) that’s too stressful.)

Covering your pan with a lid does the trick… and is WAY easier!

Spring Tortilla de Patata | The Recipe Redux | www.nourishnutritionblog.com
Spring Tortilla de Patata
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This delicious Spanish tortilla de patata recipe is the quickest and most delicious way to use up vegetable scraps in the kitchen.

Course: Lunch, Main Course
Cuisine: Spanish
Servings: 12 people
  • cooking spray
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 whole russet potato sliced thinly
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups thinly sliced vegetables
  • 12 eggs
  • 1 cup milk
  • 1/2 cup shredded cheese
  • 1 sourdough baguette
  1. Heat up a large cast iron skillet, once hot spray skillet with cooking spray, then pour olive oil into pan. 

  2. Add one layer of potatoes to pan, then garlic and salt and pepper. Sautee potatoes and garlic until potatoes are softened, about 10 minutes, stirring occasionally. Chop vegetables while potatoes are cooking, if they're not pre-chopped. 

  3. Once potatoes are softened, add in remaining vegetables. Cook for 5 minutes, or until vegetables are slightly softer and brightly colored. Stir occasionally. 

  4. Scramble eggs with milk while vegetables are cooking. Add egg mixture to vegetables. Quickly stir vegetables to evenly distribute them. Cover with lid to evenly cook eggs, about 20 minutes. 

  5. When eggs are just a bit runny, top with cheese. Cover and cook until tortilla is firm to the touch. (you can also gently shake the pan to see if anything is runny). About 5-10 minutes. 

Recipe Notes

I used asparagus, shredded zucchini, and ham leftover from Easter dinner. You can use any vegetables you have on hand. 

Spring Tortilla de Patata Sandwich | The Recipe Redux | www.nourishnutritionblog.com




  1. Ginger Hultin

    April 22, 2017 at 11:38 am

    Fun way to celebrate spring and also reduce food waste – yay!

  2. Tania @ The Cook's Pyjamas

    April 23, 2017 at 1:51 am

    I completely agree with you that a tortilla is a fantastic way to clean out the fridge. And so quick and easy to make too.

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    April 26, 2017 at 3:18 pm

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  4. Liz

    April 28, 2017 at 12:51 pm

    How cute! I love those bite sizes sammies!

    • Rebecca

      April 29, 2017 at 11:43 am

      I know, little foods are jus too cute 😉

  5. Adina

    April 30, 2017 at 7:36 pm

    Tried it this evening for dinner after featuring it in my asparagus recipe round-up. It was a hit! Even my little pickies ate some. I also really appreciate that you include salt quantity in this recipe. I’m always under-salting and this turned out perfect.

    • Rebecca

      May 1, 2017 at 4:53 pm

      ahhh thanks for sharing! I’m so happy this worked for your fam & phew about the salt, I’ve just recently started upping the salt I add to recipes & they’ve been tasting better 😉 It’s hard to find that right amount for sure

  6. Anne|Craving Something Healthy

    April 30, 2017 at 11:04 pm

    Love this recipe and I never realized Spanish tortilla is different from Mexican tortillas!

    • Rebecca

      May 1, 2017 at 4:59 pm

      Thanks Anne! And yes, Spanish tortilla is essentially a big family sized omelet.

  7. Julie @ RDelicious Kitchen

    May 2, 2017 at 6:58 am

    Love this spring flavor combination!

    • Rebecca

      May 2, 2017 at 9:39 am

      Thanks Julie! yes, you cant go wrong with spring veggies

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  9. EA The Spicy RD

    May 4, 2017 at 11:18 pm

    Tortilla de Patata is one of my family’s favorites! I usually make a quick and easy version w/ eggs, onions, and hashbrowns. Your “clean out the fridge” version looks fabulous!

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