Print Recipe

Chicken and Potatoes Tortilla

Course Main Course, Poultry
Cuisine Spanish
Keyword chicken, potatoes, Tortilla
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories 120 kcal


  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 2 potatoes 2 peeled and cut into dices potatoes
  • chicken leftover cut into small pieces chicken
  • 4 eggs 4 egg(s)
US - Metric


  1. Preheat the broil of the oven.

  2. In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart. Drain and set aside.

  3. In a large bowl mix the eggs with salt and pepper.

  4. 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.

  5. 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.

  6. Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 to minutes.

  7. Serve in wedges.

Nutrition Facts
Chicken and Potatoes Tortilla
Amount Per Serving
Calories 120 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 114mg38%
Sodium 49mg2%
Potassium 333mg10%
Carbohydrates 9g3%
Fiber 1g4%
Protein 5g10%
Vitamin A 220IU4%
Vitamin C 8.1mg10%
Calcium 38mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.