Potato tortilla Espanola


Potato Tortilla Espanola

The recipe that inspired it all… Chard Tortilla Espanola.   I found this image and handwritten recipe online and it has forever changed my breakfast, lunch and dinner options.  You can click on image to explore what I had stumbled upon.

I’ve had fried potatoes before, but none quite like this potato tortilla espanola.  It’s a simple dish, nutritious, easy to make, and tasty!  I recommend experimenting with layers.  Sometimes I make it with Kale and other times I use Chard.  On occasion I layer it up with cooked ground meat, or curry chicken.  The recipe listed below serves 2-5 people.  Two Hungry people, or 5 mildly hungry individuals 😉

Potato Tortilla Espanola
The Recipe that inspired it all: Chard Tortilla Espanola


The more often I make this meal, the easier it gets.  My first few attempts were a bit messy.

Ingredients for Potato Tortilla Espanola ~

  • 1 large potato thinly sliced
  • 1/2 chopped onion
  • 1-3 cloves of garlic grated or sliced
  • Leeks, Rosemary, Chives, Tarragon, Basil, Salt, and other seasonings and herbs of choice
  • *Ground meat or Chicken (optional)
  • 4 eggs
  • 5-8 big leaves of Kale or Chard – Chopped
  • half lemon
  • Extra Virgin Olive Oil

Preparation for Potato Tortilla Espanola ~

  • Heat skillet and generously coat with Extra Virgin Olive Oil
  • Add onions and seasonings (Salt, Rosemary, Tarragon, Basil)
  • Add layer of thinly sliced potatoes
  • Cook to brown, then flip

Sautéed Potatoes

  • Optional* Pre-cook meat of choice
  • Season with leeks, garlic, spices, etc
  • Once cooked, set to side

Kale Potato Skillet

  • Prepare Kale or Chard
  • Chop and squeeze Lemon or Lime
  • Pinch of Sea Salt
  • Massage
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Lemon Kale

  • Add another layer of potatoes to skillet
  • Add more seasonings
  • Chicken broth is optional to hold in moisture

Kale Potato Skillet

  • Cover and allow potatoes to cook (5-8 minutes)

Kale Potato Skillet

  • Add leeks or other herbs / vegetables

Kale Potato Skillet

  • Optional* Add layer of cooked meat of choice

Meat over Potatoes

  • Add layer of prepared greens

Kale skillet

  • Pour whisked or whole eggs to cover (4 eggs)

kale potato and eggs

  • Cover with lid for 5-8 minutes
  • May have to flip over to fully cook the eggs*
  • This may get messy at first!  The more I make this dish, the easier it is for me to flip it over.  It still tastes the same though 😉

Kale Pot skillet

Potato Tortilla Espanola with Kale and ground beef

Ready to Serve and Devour!!!  Yum 🙂

Kale Potato Meat and Egg

“Save a Little Space for God in Your Belly.”


Kathleen Crandall

Fitness and Wellness Enthusiast, Creative Writer, Pilates Instructor, Wife of Wonderful Husband, Mommy to an Amazing Pug, Nature lover, and Food Fan.

Discussion1 Comment

  1. Tom Crandall

    Another great recipe from Kathleen. She is becoming an amazing cook and has learned to really tear up the kitchen.

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