Potato Tortilla with Vegetables and Cheese in a Skillet

Golden potatoes, juicy vegetables, and melty cheese under a crisp tortilla make a hearty one-pan breakfast that slices beautifully like a pie. Minimal fuss, maximum flavor.

Ingredients

• Potatoes — 10.6 oz | 300 g
• Eggs — 4
• Tomato, seeded — 1
• Bell pepper — 1/2
• Onion — 1/2
• Parsley — 2 tbsp, chopped
• Hard cheese — 2.8 oz | 80 g, grated
• Wheat tortilla — 1, 9.5–10.2 in | 24–26 cm in diameter
• Salt — 1/2 tsp
• Ground black pepper — 1/4 tsp
• Vegetable oil — 1 1/2 tbsp

Step-by-step recipe

1. Prepare the ingredients: slice the potatoes into thin rounds, 1/8 in | 2–3 mm thick. Finely chop the onion and pepper. Remove the seeds from the tomato and dice it. Chop the parsley.
2. In a bowl, whisk the eggs with salt and pepper, then add the tomato, pepper, onion, and parsley. Mix well.
3. Heat a 9.5–10.2 in | 24–26 cm skillet over medium heat and add the oil. Add the potatoes and fry until tender with golden edges, 8–10 minutes, turning occasionally.
4. Spread the potatoes into an even layer in the skillet, reduce the heat to medium-low, and pour over the egg-vegetable mixture. Cook covered for 4–5 minutes, until the base is set.
5. Sprinkle half the cheese over the top. Cover with the tortilla, press lightly with a spatula, and cook for 1 more minute.
6. Flip it: cover the skillet with a large plate, carefully invert it, then slide the tortilla-topped side back into the skillet so the tortilla is on the bottom.
7. Sprinkle the remaining cheese on top and cook uncovered for 2–3 minutes, until browned and the cheese has melted. Remove from the heat and let stand for 2 minutes.
8. Cut into wedges and serve hot, with extra herbs if desired.

Nutrition per serving

Calories	620 kcal
Protein	28 g
Fat	34 g
Carbohydrates	57 g

Tips and variations

• Do not slice the potatoes too thick: 1/8 in | 2–3 mm ensures even cooking and a delicate texture.
• Keep the heat moderate so the bottom does not burn before the center sets.
• No tortilla? You can make it like a Spanish tortilla and flip it without the tortilla using a plate.
• Choose a cheese that melts well: mozzarella, cheddar, Gouda, or a blend.
• Optional add-ins: thin slices of sausage, ham, olives, or corn — up to 1.8 oz | 50 g, so the filling stays light.
• A skillet with a good nonstick coating will make flipping much easier.

FAQ

Can I make it without a wheat tortilla?

Yes. Simply omit the tortilla and cook it like a classic Spanish tortilla, flipping it with a plate and finishing on the other side.

Which cheese is best?

Mozzarella, cheddar, Gouda, or any semi-hard cheese that melts well and gives a pleasant stretch will work nicely.

What can I use instead of bell pepper and tomato?

You can use zucchini, green peas, spinach, or mushrooms. Just do not overload the filling: add no more than 1.8–2.8 oz | 50–80 g of extra vegetables.