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Delicious Chicken and Potatoes Tortilla photo

Chicken and Potatoes Tortilla

A simple, comforting Spanish-style tortilla with chicken, tender potatoes, and fluffy eggs.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • Large saucepan
  • Large Bowl
  • ovenproof skillet (large)
  • Colander
  • Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 potatoes peeled and cut into dice
  • cooked chicken leftover, cut into small pieces
  • 4 eggs
  • salt to taste and for boiling water
  • black pepper to taste
  • parsley chopped, to taste

Instructions
 

  • Preheat the oven broiler.
  • Bring a large saucepan of salted water to a boil. Add the diced potatoes and cook until tender but still holding shape, about 8–10 minutes. Drain in a colander and set aside.
  • In a large bowl, beat the 4 eggs with a pinch of salt and some black pepper until combined.
  • Heat the unsalted butter and olive oil in a large ovenproof skillet over medium heat until the butter melts.
  • Add the leftover chicken pieces to the skillet and sauté until heated through, about 2–3 minutes.
  • Add the drained potatoes to the skillet and cook with the chicken for about 3 minutes, stirring gently to mix and brown slightly.
  • Pour the beaten eggs over the chicken and potatoes and sprinkle the chopped parsley on top. Cook on the stovetop until the edges begin to set and the bottom is lightly golden, about 3–4 minutes.
  • Transfer the skillet to the preheated broiler and cook until the top is set and nicely golden, about 4–6 minutes—watch closely to avoid burning.
  • Remove from the oven, let rest for a couple of minutes, then slice and serve in wedges.

Notes

  • Use cooked leftover chicken to save time.
  • Do not overcook the potatoes when boiling so they hold their shape.
  • Watch the broiler closely as cooking times vary.
  • Parsley is optional but adds freshness.