Chicken and Potatoes Tortilla is one of my favorite ways to turn leftover chicken into something completely new. Leftovers are not something we have often, but I love making a big Roasted Chicken and enjoying it for a couple of days. Since we are definitely a dark-meat family, I am usually left wondering what to do with the chicken breasts.
That is exactly how this recipe came together. Instead of making another salad, I turned those leftovers into a Spanish-style tortilla, a thick omelet filled with potatoes, chicken, and eggs. If you love easy chicken dinners, my Chicken Spatchcocked is another family favorite.
Serve it with a simple green salad and a glass of Chardonnay, and dinner is done. You can also add sautéed mushrooms, red bell peppers, or zucchini. The possibilities are endless.
In this Article
A Note From Giangi
Key Ingredients
Potatoes: The heart of this Spanish-style tortilla. Cook them until tender but still firm enough to hold their shape.
Leftover roasted chicken: A wonderful way to give leftover chicken new life. Cut it into small pieces so it distributes evenly throughout the tortilla.
Eggs: Bind everything together and create the soft, tender base of the tortilla.
Unsalted butter: Adds richness and helps give the chicken and potatoes extra flavor as they warm in the skillet.
Olive oil: Used with the butter to cook the chicken and potatoes while adding a subtle Mediterranean flavor.
Fresh parsley: Adds freshness and a touch of color to balance the richness of the eggs and potatoes.
Salt and pepper: Simple seasoning is all you need to let the chicken, potatoes, and eggs shine.
How to Make Chicken and Potatoes Tortilla
Step 1: Preheat the broiler.
Step 2: Place the diced potatoes in a large saucepan filled with salted water. Cook until tender but still firm enough to hold their shape. Drain well and set aside.
Step 3: In a large bowl, whisk the eggs with salt and pepper until well combined.
Step 4: In a large ovenproof skillet over medium heat, melt the butter with the olive oil. Add the chicken and cook until warmed through.
Step 5: Add the cooked potatoes to the skillet and cook with the chicken for about 3 minutes.
Step 6: Pour the egg mixture over the chicken and potatoes. Add the parsley and cook until the eggs begin to set around the edges and underneath.
Step 7: Transfer the skillet under the broiler and cook for about 6 minutes, or until the top is golden and the eggs are completely set.
Step 8: Remove from the oven, allow the tortilla to rest for a couple of minutes, then cut into wedges and serve.
Giangi’s Pro Tips
Do not overcook the potatoes: Cook them until just tender so they hold their shape when added to the tortilla.
Use an ovenproof skillet: You will move the tortilla from the stovetop to the broiler, so make sure your skillet can safely go into the oven.
Keep the chicken pieces small: Smaller pieces distribute more evenly throughout the tortilla and make each bite more balanced.
Watch the broiler closely: The top can brown quickly, so keep an eye on it during the final few minutes.
Let it rest before slicing: A few minutes of resting helps the tortilla set and makes it easier to cut into clean wedges.
Make it your own: Sautéed mushrooms, zucchini, or red bell peppers are all wonderful additions if you want to change things up.
What to Serve with Chicken and Potatoes Tortilla
Because this tortilla is already hearty with chicken, potatoes, and eggs, I like to keep the sides light and fresh. My Tomato Arugula Salad is a wonderful choice, with its peppery greens and balsamic dressing balancing the richness of the tortilla.
You could also serve it with my Fennel Tomato Salad with Lemon Vinaigrette for something bright and refreshing, or Green Bean Almondine if you want a simple vegetable alongside.
A crisp mixed green salad and a chilled glass of Chardonnay also make this an easy, complete dinner, just as you originally served it.
More Chicken Recipes You Will Love
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Chicken and Potatoes Tortilla
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 potatoes, peeled and cut into dice
- chicken, leftover cut into small pieces
- 4 eggs
Instructions
- Preheat the broil of the oven.
- In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart. Drain and set aside.
- In a large bowl mix the eggs with salt and pepper.
- In a large ovenproof skillet, over medium heat melt the better and add the olive oil. Add the chicken pieces and sauté them until warm. Add the potatoes and cook the chicken and the potatoes for 3 minutes.
- Add the eggs mixture and the parsley and cook until the eggs are starting to cook underneath the chicken and potatoes and around the edges of the skillet.
- Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 to minutes.
- Serve in wedges.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry, Vegetables
- Cuisine: International
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Giangi Townsend
The perfect recipe for your chicken leftovers.