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    Home » European

    Leftover Roast Potato Spanish Tortilla

    AU$0.63 | £0.26 per serve
    By Robyn | Published: Oct 5, 2022 | Modified: Feb 3, 2023

    TO THE RECIPE Show me the Video
    cooked Spanish tortilla on a plate with text overlay to create a pin for Pinterest

    Turn leftover roast potatoes into this easy Spanish tortilla and serve warm or cold for a simple but delicious lunch or brunch, or pack into a sandwich for the tastiest lunch on the run!

    Spanish tortilla on a white plate with blue tiled background ready to serve with salad

    I love to cook a roast dinner at the weekend and then use the leftovers throughout the week for a budget friendly and time saving way of eating. Whilst you have the oven on I find it’s always better to cook more than I need, and then enjoy the leftovers. Leftover roast lamb becomes lamb wraps or shepherd’s pie, and leftover roast chicken can be turned into a leftover chicken curry or chicken salad. The same goes with the sides – I love making cheese and onion rolls with leftover mashed potato, so I thought I’d turn my attention to roast potatoes. True, they’re not always the side dish left at the table, but if you are like me, you can over cater. Or if I’ve a couple of potatoes left in the bag I’ll cook extra as I know I can use them up.

    Why we love this recipe

    • This recipe for leftover roast potatoes is so simple and uses 6 store cupboard staple ingredients.
    • Budget friendly – using basic ingredients like eggs, onions and potatoes, this easy dish is one of those budget recipes that really doesn’t taste ‘budget’.
    • A traditional Spanish tortilla (Spanish omelette) is made from potatoes fried in oil, so by using leftover roast potatoes you get that fried potato taste in the tortilla, which also adds extra flavour.
    • A potato omelette is great for lunches and lunchboxes as it can be enjoyed cold.

    Ingredients notes and substitutions

    • Roast potatoes – any leftover potatoes will do, crispy or not so crispy! Although I recommend not using super crispy to the point of being burnt roasties in this omelette.
    • Eggs – size large.
    • Onion – optional in traditional Spanish tortilla, however I have always eaten with with onions in Spain, and love the flavour it gives to the dish. You can use white or brown onion, a red onion, or 2-3 spring onions / scallions
    • Salt – salt is important in this recipe! It really brings out the flavour of both the potatoes and eggs. If you’ve heavily salted your roast potatoes then keep this in mind when you salt the eggs.
    • Oil – I like to use olive oil, but you can use canola oil or vegetable oil if you prefer.
    ingredients needed to make the recipe weighed out and place in seperate bowls

    How to make this recipe

    For the full detailed recipe please scroll down to the recipe card at the end of the post.

    1. Slice the onions into half-moon shapes and fry in olive oil over a low heat until soft and starting to caramelise, stirring every so often to prevent them from catching. Remove from the heat and leave to cool.
    2. Slice the leftover roast potatoes.
    sliced onions in a frying pan
    Chopping the cold roast potatoes into slices
    1. Whisk the eggs in a large mixing bowl and add a pinch of salt. Stir in the sliced potatoes and cooked onions.
    2. Wipe the frying pan with a piece of kitchen paper towel then add the other ½ tablespoon of olive oil ad pour the egg and potato mixture in to the pan.
    3. Cook over a low-medium heat for 6-8 minutes.
    bowl with whisked eggs, sliced potatoes and cooked onions
    potato tortilla mixture in the frying pan ready to cook
    1. Once the edges become firm, use a spatula to ease it gently away from the edge of the pan then place a plate over the frying pan (use a plate that is larger than the frying pan).
    2. Carefully tip the frying pan over so the tortilla tips out on to the plate, cooked side up.
    Potato tortilla in pan with spatula testing the edges to see if it's cooked enough to be flipped over
    plate and tea towel over to show the flipping of the tortilla
    1. Carefully slide the tortilla back in to the pan, raw side down.
    sliding the upturned Spanish tortilla back in the pan to cook the other side
    1. Cook the other side for 3-4 minutes until cooked all the way through.
    2. You can serve the tortilla warm or cold. Store any leftovers in the fridge.
    cooked egg tortilla in the frying pan

    FAQ

    What is the difference between a frittata and a Spanish tortilla?

    A Spanish tortilla tends to be thicker than a frittata, and whilst both can be cooked on the stovetop, a frittata is often finished in the oven.

    Why is it called a Spanish omelette?

    Because this type of omelette, thick and with its main ingredients of potatoes and eggs, originated in Spain.

    What do you eat Spanish omelette with?

    Spanish omelette can be enjoyed with salads, as part of a Spanish tapas spread, or you can place a wedge inside a bread bun for the best sandwich!

    My recipe tips

    • Don’t use too many potatoes otherwise the tortilla can become dry. If you have an abundance of leftover roast potatoes then either make two potato omelets, or turn them into patatas bravas by reheating them in the oven at 180˚C / 360˚F and serving with bravas sauce.
    • To turn the tortilla espanola over, once the egg is cooked at the edges, place a plate that is slightly larger than your frying pan over the top of the pan and carefully using a tea towel, quickly flip the pan over so the tortilla is on the plate. Place the pan down then carefully slide the tortilla back in to the pan, uncooked side down. There will be a little raw egg on the plate.
    • You have to be confident when you flip the tortilla! Doing it quickly and firmly means the tortilla is less likely to break.
    • Heat – don’t be tempted to cook the potato omelette over too high a heat as it can become rubbery.

    Storage

    The cooked ommelete will keep in the fridge, covered, for up to 2 days.

    Serving Ideas

    • With a salad like this rocket salad, or pear and walnut salad.
    • In a sandwich with mayonnaise and lettuce – my absolute favourite!
    • As part of a Spanish tapa with garlic mushrooms, patatas bravas, and Spanish orange and pomegranate salad.

    Variations

    • Vegetables – add leftover cooked carrots, parsnips, making sure the weight is the same or near to the one given below for the potatoes.
    • Meat – add a little leftover ham, cooked sausage or cooked bacon. Chop it finely to ensure it heats through properly.
    • Herbs – 2 tablespoons of fresh herbs such as chives, parsley or basil would be delicious. Whisk them into the beaten eggs before adding the potatoes.

    More recipes using leftovers

    • Easy Bread Crust Croutons
    • Easy Chicken Naan
    • Cauliflower Cheese Scones
    • Crispy Asian Lamb Wraps
    slice of tortilla on a plate served with salad, the side view to show the texture

    Leftover Potato Spanish Tortilla

    Author: Robyn

    Use up your leftover roast potatoes in this easy and cheap Spanish tortilla that can be served warm or cold.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course Lunch, lunchbox
    Cuisine spanish
    Servings 4 people
    Calories 143 kcal

    Equipment

    • 1 small frying pan 21.5cm / 8.5"
    • 1 plate larger than the frying pan

    Ingredients
      

    • 1 small onion (optional but recommended!) ($0.45 / £0.10)
    • ½ tablespoon olive oil (to cook the onion in) ($0.08 / £0.04)
    • 4 eggs, large ($1.40 / £0.72)
    • pinch salt ($0.01 / £0.01)
    • 200-230g (7 – 8 oz) leftover roast potatoes ($0.50 / £0.10)
    • ½ tablespoon olive oil (to fry the tortilla) ($0.08 / £0.04)

    Instructions
     

    • Slice the onion thinly in to half-moon shapes.
    • Fry the onion in ½ tablespoon olive oil in a small frying pan (21.5cm / 8.5" in diameter) over a low heat for 10-15 minutes, stirring every so often, until softened and caramelised.
    • Remove from the heat and leave to cool slightly.
    • Slice the roast potatoes in to ½ cm (⅕ inch) thick slices
    • Whisk the eggs in a large mixing bowl and add a pinch of salt. Stir in the sliced potatoes and cooked onions.
    • Wipe the frying pan with a piece of kitchen paper towel then add the other ½ tablespoon of olive oil and pour the egg and potato mixture in to the pan.
    • Cook over a low-medium heat for 6-8 minutes.
    • Once the edges become firm and start to look cooked, use a spatula to ease the tortilla gently away from the edge of the pan then place a plate over the frying pan (use a plate that is larger than the frying pan).
    • Carefully tip the frying pan over so the tortilla comes out on to the plate, cooked side up.
    • Carefully slide the tortilla back in to the pan, raw side down. (Some raw egg will remain on the plate – this is OK!)
    • Cook the other side for 3-4 minutes until cooked all the way through.
    • You can serve the tortilla warm or cold. Store any leftovers in the fridge.

    Video

    Notes

    Estimated costs: Australia $2.52. Per serve = $0.63.
    UK £1.01. Per serve = £0.26.
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Nutritional information calculated on potatoes that haven’t been roasted.
    If not using onion, just miss out that step, mix the potatoes with the eggs and cook as per the recipe.
    Potatoes – any leftover roast potatoes will do, crispy or not so crispy! Although I recommend not using super crispy to the point of being burnt roasties in this omelette.
    If you have leftover boiled potatoes, jacket potatoes cut into slices and fry with the onion for the last 5 minutes to get a little colour – this adds flavour. Same with leftover mashed potato.
    Onion – optional in traditional Spanish tortilla, however I have always eaten with with onions in Spain, and love the flavour it gives to the dish. You can use white or brown onion or a red onion, 2-3 spring onions / scallions.
    Salt – salt is important in this recipe! It really brings out the flavour of both the potatoes and eggs. If you’ve heavily salted your roast potatoes then keep this in mind when you salt the eggs.
    Oil – I like to use olive oil, but you can use canola oil or vegetable oil if you prefer.
    Don’t use too many potatoes otherwise the tortilla can become dry. If you have an abundance of leftover roast potatoes then either make two potato omelets, or turn them into patatas bravas by reheating them in the oven at 180˚C / 360˚F and serving with bravas sauce.
    To turn the tortilla espanola over, once the egg is cooked at the edges, place a plate that is slightly larger than your frying pan over the top of the pan and carefully using a tea towel, quickly flip the pan over so the tortilla is on the plate. Place the pan down then carefully slide the tortilla back in to the pan, uncooked side down. There will be a little raw egg on the plate.
    You have to be confident when you flip the tortilla! Doing it quickly and firmly means the tortilla is less likely to break.
    Heat – don’t be tempted to cook the potato omelette over too high a heat as it can become rubbery.

    Nutrition

    Calories: 143kcalCarbohydrates: 12gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 164mgSodium: 67mgPotassium: 311mgFiber: 2gSugar: 2gVitamin A: 239IUVitamin C: 12mgCalcium: 37mgIron: 1mg
    Keyword leftover roast potatoes, potato egg tortilla, roast potato tortilla

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Kathy says

      February 02, 2023 at 6:39 am

      5 stars
      Can’t wait to try the recipe but “MOON SHAPES” sounded so confusing! The moon literally changes shapes daily/nightly so I wasn’t sure what shape that is lol.

      Reply
      • Robyn says

        February 03, 2023 at 7:24 pm

        Hi Kathy, sorry – I meant half-moon shapes! I can see why ‘moon shapes’ would be confusing! ha! Thanks for pointing that out.
        Robyn

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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