Spanish Tortilla With Vegetables (Open Faced Omelets With Vegetables)

Prep Time
Cook Time
1h 10m
Ready In

"Vegetables can very easily change depending on what is in season or on hand. Recipe source: Fresh from the Farmer's Market cookbook"

Original recipe yields 4 servings


  • Serving Size: 1 (405.1 g)
  • Calories 533.6
  • Total Fat - 29.1 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 381.8 mg
  • Sodium - 1222.8 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 3.7 g
  • Protein - 34.9 g
  • Calcium - 76.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 24.3 mg
  • Thiamin - 0.3 mg

Step 1

In a skillet over high heat heat 4 tablespoons of oil; add potatoes and season with salt and pepper and saute, tossing often until tender (10 minutes). Drain in a sieve over a bowl; let cool. Save the oil.

Step 2

Return skillet to medium heat and 1 tablespoon oil and then add the leeks; season with salt and pepper and toss to coat; cover, reduce heat to medium low and cook until leeks are tender (15 minutes); let cool.

Step 3

In a large bowl combine the eggs, potatoes, leeks , peas and fava beans; season with salt and pepper; stir to combine and then let stand for 10 minutes.

Step 4

Measure the oil drained from the potatoes and then add enough oil to equal to 1 tablespoon.

Step 5

Heat skillet over high heat and then add the oll; add egg mixture, spreading it to make an even layer; it will bubble around the edges; lower the heat to medium low and cook for 10 minutes. Invert a cookie sheet over the skillet; grasping the skillet handle with one hand and holding the cookie sheet with the other flip the skillet so the tortilla falls onto the cookie sheet; slide it back into the skillet cooked side up. Cook and additional 10 minutes; then invert onto a serving platter.

Step 6

Let stand for 20 minutes before serving.

Tips & Variations

No special items needed.

Tags : Lunch


dienia b

Mr picky liked this one

review by:
(6 Oct 2021)


Like Linky, I used some leftover potatoes in this which was a great way to use it up. This "tortilla" was enjoyed very much as breakfast for dinner. Used the leeks and peas and because I love fava beans, wished I had used them, but will next time. Thank you, ellie, for sharing. Made it for The Joy of Vegetables.

review by:
(29 May 2021)


I made this for lunch today with left over fried potatoes, so it didn't take as long to cook. I only used green peas, no favas. We liked this a lot!

review by:
(28 Feb 2021)