Description
A cozy and flavorful fusion of classic Spanish tortilla and creamy quiche. This dish is perfect any time of day and sure to become a favorite.
Ingredients
Scale
- 5 large eggs (flax eggs can be used for a vegan option)
- 2 medium potatoes, peeled and diced
- 1 chopped onion (or shallots for a milder taste)
- 1 cup grated cheese (like Manchego or cheddar)
- 1 cup milk (swap with almond or soy milk for dairy-free)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or chives for garnish (optional)
Instructions
- Set oven to 375°F (190°C). Heat olive oil in a skillet over medium heat, then add potatoes and onions with salt and pepper. Cook until soft and lightly browned, around 10–12 minutes.
- In a bowl, beat the eggs and milk together. Mix in the cheese and season lightly.
- Pour the egg mixture over the cooked potatoes and onions in the skillet. Let it cook for a few minutes until the edges begin to set.
- Place the skillet in the oven and bake for 20–25 minutes, or until puffed and golden. The center should be firm and a knife should come out clean.
- Allow it to cool slightly before slicing. Top with fresh herbs if desired.
Notes
To elevate the flavor, consider adding diced ham or chorizo. A cast-iron skillet works great for even cooking. This quiche keeps well in the fridge for up to three days and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg
Keywords: tortilla, quiche, spanish, eggs, brunch, vegetarian