Spanish Zucchini and Potato Frittata with Manchego

There’s something timeless about the beauty of simple, rustic food. The kind of meal that fills your kitchen with warmth, your home with the smell of something delicious, and your heart with the satisfaction that only comes from making something nourishing from scratch. This Spanish zucchini and potato frittata with Manchego cheese is exactly that kind of dish. It’s humble, it’s straightforward, and it’s deeply satisfying.

I first fell in love with this kind of frittata on a trip to Spain, where tortilla española—made with just potatoes, eggs, and onions—is a national treasure. But I’ve always loved giving traditional recipes a little twist. So, in this version, I added zucchini for a touch of green, extra nutrition, and a slightly sweet flavor that balances beautifully with the salty, nutty taste of Manchego cheese.

What makes this dish especially appealing is how effortless it is. You only need a handful of ingredients—many of which you probably already have in your kitchen. It’s made in one pan, which means fewer dishes and less cleanup. And whether you serve it warm from the oven or let it cool to room temperature, it’s just as delicious.

This recipe is perfect for so many occasions. It makes a quick weeknight dinner, a cozy weekend brunch, or even a portable lunch you can take to work. I’ve made it more times than I can count, especially when I’m short on time but still want something home-cooked and wholesome. My family loves it, and I love how adaptable it is—you can easily customize it based on what you have in your fridge.

If you’re looking for a new go-to meal that’s light yet filling, nutritious yet comforting, and incredibly easy to make, you’re in the right place. Let’s dig into why this recipe deserves a spot in your regular rotation.

Why You’ll Love This Spanish zucchini and potato frittata Recipe

One of the best things about this zucchini and potato frittata is how it strikes the perfect balance between comforting and light. While it feels like a cozy, cheesy dish you’d make on a Sunday morning, it’s actually packed with wholesome ingredients that make it feel nourishing and balanced.

First, let’s talk about flavor. The potatoes provide a satisfying, starchy base that gets just the right amount of crispiness when cooked in olive oil. The zucchini adds moisture and a gentle sweetness, while the eggs bring everything together with a creamy, custardy texture. And then there’s the Manchego—a Spanish cheese that melts beautifully and adds a nutty, slightly tangy finish that ties it all together.

But it’s not just delicious—it’s also incredibly practical. Because everything is cooked in a single oven-safe skillet, cleanup is minimal. That makes it a perfect option for busy weeknights or mornings when you don’t want to spend all your time doing dishes. Plus, the recipe scales up easily if you want to make it for a crowd.

This frittata is also very forgiving. Don’t have zucchini? Try mushrooms or bell peppers. Want to add more protein? Throw in some cooked chicken or turkey sausage. Craving a little extra spice? A pinch of smoked paprika or some chili flakes would do the trick. The base recipe gives you a strong foundation, but you’re free to experiment and make it your own.

And let’s not forget the fact that it’s kid-friendly and adult-approved. The texture is soft and tender, the flavor is mild but satisfying, and the presentation is just rustic enough to look beautiful on any table. Whether you’re cooking for yourself or feeding a crowd, this recipe will hit the spot.

Health Benefits: Nutritious, Balanced, and Wholesome

While this dish feels indulgent thanks to the golden potatoes and melty cheese, it’s actually packed with nutrients that make it a smart choice for breakfast, lunch, or dinner.

Let’s start with the vegetables. Zucchini is low in calories but high in important vitamins and minerals like vitamin C, vitamin A, potassium, and antioxidants. It’s also high in water content, which helps keep the frittata moist without the need for heavy cream or butter. Plus, it’s easy to digest and works beautifully in egg-based dishes.

Then there are the potatoes, which often get a bad reputation but are actually a great source of complex carbohydrates, fiber, and vitamin B6. They provide long-lasting energy and help you feel full and satisfied. When boiled and lightly sautéed, as they are in this recipe, they’re both tasty and nutritious.

Eggs are the protein powerhouse in this dish, contributing essential amino acids, healthy fats, and important vitamins like B12 and D. They also contain choline, a nutrient that’s vital for brain health. Combined with the fiber from the veggies and the healthy fats from the olive oil, this dish becomes a well-rounded meal that won’t leave you hungry an hour later.

Manchego cheese, while a bit of an indulgence, is a hard sheep’s milk cheese that’s rich in calcium and protein. A little goes a long way, so you get maximum flavor with just a small amount. And because this frittata doesn’t rely heavily on cheese for flavor, you can enjoy it without feeling like you’re overindulging.

All together, this recipe is a smart choice if you’re trying to eat more whole foods and fewer processed ones. It’s naturally gluten-free, easy to make vegetarian, and can be adapted to suit a range of dietary needs.

Preparation Time, Servings, and Nutritional Information

One of the many reasons I return to this recipe time and again is how little time it actually takes to pull together. Even with boiling the potatoes, the entire dish comes together in under an hour—and most of that time is hands-off. It’s truly one of those recipes that gives you maximum reward for minimal effort.

Total Prep and Cook Time: Approximately 45 to 55 minutes

• Boiling potatoes: 22–25 minutes
• Sautéing vegetables: 6–8 minutes
• Baking: 12–15 minutes
• Final touches and cooling: 5 minutes

Servings: This recipe makes 1 hearty serving, perfect for a solo lunch or light dinner. However, it scales up effortlessly—simply double or triple the ingredients and use a larger oven-safe skillet.

Nutrition per serving (approximate values):

• Calories: 370
• Protein: 17g
• Carbohydrates: 26g
• Fiber: 4g
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 380mg
• Sodium: 380mg

These numbers can vary slightly depending on the size of the potato, the exact amount of oil used, and the type of cheese. If you’re looking to reduce calories or fat, you can use less oil, opt for a reduced-fat cheese, or use egg whites in place of one of the whole eggs.

Ingredients List of this Spanish zucchini and potato frittata

To make this frittata, you’ll only need a short list of fresh, wholesome ingredients. Here’s what you’ll need for one serving:

• 1 small potato: Choose a waxy variety like Yukon Gold or red potatoes—they hold their shape well after boiling and provide a creamy texture inside.
• ½ zucchini, thinly sliced: Opt for fresh, firm zucchini with glossy skin for the best flavor and texture.
• 2 eggs: Large eggs work best here for binding and richness.
• 2 tablespoons extra virgin olive oil: This adds healthy fats and helps create that perfect golden crust on the bottom of the frittata.
• 2 tablespoons grated Manchego cheese: Nutty, creamy, and slightly sharp, Manchego is a Spanish cheese that elevates this dish with a distinct flavor.
• Salt and pepper to taste: Simple seasoning brings all the flavors together.
• Optional: 2–3 tablespoons finely chopped onion: Adds aromatic depth and a hint of sweetness when sautéed. Yellow or white onions both work well.

Feel free to double or triple the quantities depending on how many people you’re serving. Also, don’t be afraid to tweak the ingredients to suit what you have on hand.

Step-By-Step Cooking Instructions

Now that you’ve gathered your ingredients and have a sense of just how nourishing and satisfying this Spanish zucchini and potato frittata can be, it’s time to dive into the cooking process. Don’t worry—every step is simple and approachable, even if you’re new to cooking. I’ll walk you through each part with tips to help you succeed along the way.

Step 1: Boil the Potato
Start by peeling and boiling your small potato. Place it in a small saucepan and cover with cold water. Add a pinch of salt to the water to season the potato as it cooks. Bring to a boil over medium-high heat, then reduce the heat and simmer for 22 to 25 minutes, or until the potato is fork-tender.

You’ll know it’s done when you can easily pierce it with a knife or fork and it slides right off. Try not to overcook it—you want it soft, not falling apart.

Pro Tip: If you’re making this dish for more than one person, consider boiling a few potatoes in advance and storing them in the fridge. This way, you can quickly pull one out whenever you want to make a frittata.

Step 2: Slice and Prep the Vegetables
While the potato is boiling, use this time to slice your zucchini into thin rounds—aim for about ⅛-inch thick. If you’re using onion, finely dice about 2 to 3 tablespoons. This gives the dish a richer flavor and a slightly sweet edge once sautéed.

If you prefer your zucchini extra soft, you can salt the slices and let them sit for 10 minutes to draw out moisture. Then, pat them dry before cooking. However, this step is optional.

Step 3: Cool and Slice the Potato
Once the potato is tender, remove it from the boiling water and let it cool slightly—just enough to handle safely. Then slice it into thin rounds, about ¼-inch thick. Thinner slices help the frittata hold together better and allow the egg mixture to flow around them evenly.

Step 4: Preheat Your Oven
Before you start sautéing, go ahead and preheat your oven to 400°F (200°C). This way, it’ll be ready to go when it’s time to bake your frittata.

Step 5: Sauté the Onion and Zucchini
In a small oven-safe nonstick skillet (an 8-inch pan works well), heat 1 tablespoon of the olive oil over medium heat. Add the onion (if using) and sauté for 2 to 3 minutes, until it starts to soften and turn translucent.

Then add the zucchini slices and a pinch of salt and pepper. Cook for another 3 to 4 minutes, stirring occasionally, until the zucchini is lightly browned and tender. Don’t overcrowd the pan—you want the vegetables to caramelize, not steam.

Step 6: Add the Sliced Potato
Once the zucchini is cooked through, gently layer the sliced potato over the vegetables in the skillet. Let everything cook together for 2 to 3 minutes, just long enough for the potato to start absorbing the flavors from the pan and develop a light golden color on the bottom.

Drizzle in the remaining tablespoon of olive oil around the edges of the skillet. This helps form a crisp edge that makes the frittata easier to remove after baking.

Step 7: Whisk the Eggs and Season
In a small bowl, crack the two eggs and whisk them thoroughly with a pinch of salt and black pepper. If you like a fluffier texture, you can add a tablespoon of milk or water. Pour the beaten eggs evenly over the vegetables in the skillet, tilting the pan slightly if needed to help them distribute.

Step 8: Sprinkle the Cheese
Sprinkle the grated Manchego cheese evenly over the top of the egg and vegetable mixture. If you want a cheesier dish, feel free to add another tablespoon or two. Manchego doesn’t melt in the same way as mozzarella or cheddar, but it develops a beautifully golden, crispy top that adds loads of flavor.

Step 9: Transfer to the Oven and Bake
Carefully transfer the skillet to your preheated oven. Bake at 400°F for 12 to 15 minutes, or until the eggs are fully set and the top is golden brown. You’ll know it’s ready when the center doesn’t jiggle and the edges have pulled slightly away from the sides of the pan.

Optional: For an extra crispy top, you can switch the oven to broil for the last 1 to 2 minutes of baking—just watch it closely to avoid burning.

Step 10: Cool Slightly and Serve
Remove the skillet from the oven and let the frittata cool for 5 minutes. This rest period allows the eggs to firm up slightly and makes it easier to slice. You can serve the frittata directly from the skillet or gently slide it onto a plate or cutting board for slicing.

Use a spatula to lift it out and serve warm, at room temperature, or even cold—it’s delicious any way you slice it.

Extra Tip: Garnish with fresh herbs like parsley or chives if you’d like a pop of color and freshness.

How to Serve this Spanish zucchini and potato frittata

This Spanish zucchini and potato frittata is the definition of versatile. It can be a main dish, a side, or even a snack, depending on how you choose to serve it.

For a simple and satisfying meal, pair it with a crisp green salad dressed with lemon vinaigrette or olive oil and balsamic vinegar. The acidity of the salad balances the richness of the eggs and cheese perfectly.

If you’re serving it for breakfast or brunch, consider adding a slice of toasted sourdough or warm flatbread on the side. It also goes beautifully with fresh fruit or a small bowl of yogurt and honey for contrast.

As an appetizer, cut it into small squares and serve with toothpicks or a dipping sauce—something like a garlic aioli or a smoky tomato relish would be amazing.

And for a more substantial lunch or dinner, add a cup of soup—perhaps a lentil or tomato-based one—to round things out. You can even tuck a wedge of the frittata into a sandwich or wrap for an on-the-go option.

The beauty of this dish is that it feels just as appropriate on a casual Tuesday as it does at a fancy weekend brunch. However you serve it, it always delivers.

Pairing Suggestions for this Spanish zucchini and potato frittata

While this dish is incredibly satisfying on its own, it also plays nicely with a wide variety of sides and beverages. Here are some pairing ideas to elevate your meal:

Side Dish Pairings

• Fresh Arugula or Spinach Salad: Light greens with a citrusy vinaigrette add brightness.
• Roasted Vegetables: Think roasted carrots, bell peppers, or asparagus. Their natural sweetness complements the savory frittata.
• Simple Lentil Soup: Adds extra fiber and protein for a well-rounded meal.
• Marinated Olives and Bread: A nod to Spanish tapas, olives pair beautifully with the salty Manchego.

Beverage Pairings

• Mint or Lemon Herbal Tea: A great option for a light, calming brunch.
• Sparkling Water with Citrus Slices: Keeps the meal feeling fresh and light.
• Freshly Squeezed Orange Juice: A classic that never fails, especially for breakfast.
• Halal Sparkling Grape Juice or Non-Alcoholic Cider: Festive enough for special occasions without the alcohol.

These pairings add depth to your meal while keeping the focus on the star of the show: the frittata.

Storage, Freezing & Reheating Instructions

One of the many reasons this zucchini and potato frittata is a winner in my kitchen is because it stores and reheats beautifully. Whether you’re meal prepping for the week or saving leftovers from a cozy brunch, this dish keeps its texture and flavor incredibly well.

Storing in the Refrigerator
Once your frittata has cooled to room temperature, transfer any leftovers into an airtight container. You can also wrap individual slices tightly in foil or reusable beeswax wrap. Store it in the refrigerator for up to 3 days.

To maintain the best texture, avoid stacking slices directly on top of each other. If you’re storing multiple pieces in the same container, place a piece of parchment or wax paper between layers.

Freezing Instructions
Yes, you can absolutely freeze this frittata. If you plan on freezing, let the entire frittata cool completely after baking. Then, slice it into individual portions and place them on a baking sheet lined with parchment paper. Freeze the slices for about 1 hour, or until solid. Once frozen, transfer the slices to a freezer-safe zip-top bag or airtight container.

Label the container with the date and store for up to 2 months. This makes it easy to pull out a single portion whenever you need a quick, satisfying meal.

Reheating Tips
To reheat from the refrigerator, place a slice of frittata on a small baking tray and warm it in a 350°F (175°C) oven for 8–10 minutes. If you’re in a hurry, you can microwave it for 1–2 minutes, though the texture may be slightly softer.

If reheating from frozen, it’s best to thaw the frittata in the fridge overnight, then reheat as above. For a crispier finish, consider reheating on a stovetop skillet over medium-low heat with a touch of olive oil.

Reheating in the oven is your best bet if you want to preserve the slightly crisp edges and keep the middle moist and tender.

Common Mistakes to Avoid

Even though this recipe is beginner-friendly, there are a few common pitfalls to look out for. Avoiding these mistakes will ensure you end up with a delicious, perfectly cooked frittata every single time.

1. Overcooking the Eggs
One of the easiest mistakes to make is overbaking the frittata. Keep a close eye during the last few minutes of baking. If you bake it too long, the eggs can turn rubbery and dry. As soon as the center is set and no longer jiggles, it’s ready.

2. Not Draining Moisture from Vegetables
Zucchini has a high water content. If you don’t sauté it long enough or fail to remove some of the moisture, it can release water during baking and make your frittata soggy. If your zucchini seems especially watery, give it a quick press with paper towels after slicing or a light salting to draw out excess moisture.

3. Using the Wrong Pan
Nonstick and oven-safe skillets are ideal for this dish. If your pan isn’t oven-safe, you risk damaging it or undercooking the frittata. A cast iron skillet also works well and gives a lovely rustic crust.

4. Skipping the Oil
Olive oil isn’t just for flavor—it helps keep the frittata from sticking and adds a crispy texture to the bottom and edges. Don’t skimp on it, especially if you’re using a stainless steel or cast iron pan.

5. Not Letting It Cool Before Slicing
Cutting into the frittata right out of the oven can cause it to fall apart. Let it rest for about 5 minutes. This short wait allows the structure to firm up, making it easier to slice and more enjoyable to eat.

By keeping these tips in mind, you can avoid the most common missteps and confidently whip up a frittata that’s golden, tender, and absolutely packed with flavor.

Pro Tips

To take your zucchini and potato frittata from good to great, here are a few pro-level tips I’ve picked up after making this recipe more times than I can count.

1. Pre-cook and Cool the Potatoes
For the best texture, boil the potatoes ahead of time and let them cool completely before slicing. This makes them easier to handle and helps them hold their shape better during sautéing and baking.

2. Toast the Manchego Before Adding
If you really want to bring out the nutty, complex flavor of the Manchego cheese, lightly toast it in a dry pan or under the broiler for 1–2 minutes before sprinkling it over the eggs. This adds depth and an almost caramelized note to the final dish.

3. Add Herbs for Extra Brightness
Fresh herbs like parsley, thyme, or chives can be added to the egg mixture or sprinkled on top before serving. They add color and freshness, especially if you’re making this as a brunch centerpiece.

4. Make it a Meal Prep Hero
Double or triple the recipe on a Sunday, bake it in a large cast iron or oven-safe dish, and cut it into squares. Store the slices in airtight containers and you’ve got breakfast or lunch ready to go for days.

5. Use a Wire Rack for Cooling
After baking, remove the skillet from the oven and place it on a wire rack. Elevating the pan allows air to circulate and keeps the bottom from getting soggy as it cools.

With these expert tips, you’ll be well on your way to creating a frittata that feels restaurant-worthy but is easy enough to make on a weeknight.

Frequently Asked Questions (FAQs)

Can I make this frittata without cheese?
Absolutely. The cheese adds a lovely richness and flavor, but the dish will still be delicious without it. Consider adding a pinch of nutritional yeast or a bit of chopped fresh herbs for an extra flavor boost.

What if I don’t have Manchego?
If you can’t find Manchego, you can substitute it with a similar hard cheese like aged cheddar, pecorino romano, or even parmesan. Just keep in mind that salt levels may vary, so adjust your seasoning accordingly.

Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a natural sweetness and slightly different texture. Just be aware that they cook a bit faster than regular potatoes, so check for doneness sooner during boiling.

Is this frittata gluten-free?
Yes, this recipe is naturally gluten-free as written. Just be sure to double-check your cheese label, as some pre-shredded cheeses may contain anti-caking agents with gluten.

How do I know when the eggs are fully cooked?
The top should be golden, and the center should be firm with no visible liquid. A small knife inserted in the center should come out clean, or with just a bit of melted cheese.

Can I make this recipe ahead of time?
Definitely. The frittata can be made up to a day in advance and stored in the fridge. Reheat in the oven for best texture, or enjoy it cold—it’s just as tasty.

How do I keep the frittata from sticking to the pan?
Use a nonstick skillet or a well-seasoned cast iron pan and don’t forget the olive oil. Letting the frittata cool slightly before removing it also helps prevent sticking.

Can I add meat to this recipe?
Yes, cooked turkey bacon, chicken sausage, or shredded rotisserie chicken would all work well. Just be sure any meat is fully cooked before adding it to the skillet.

Is this dish kid-friendly?
Yes, especially if you keep the seasoning mild. Kids often love the soft texture and familiar flavors of eggs, potatoes, and cheese. You can always serve it with ketchup or mild salsa for dipping.

Can I bake this in the oven without starting on the stove?
It’s possible, but you won’t get the same depth of flavor or crispy bottom. The stovetop sauté step really enhances the vegetables and helps the potatoes develop their signature texture.

Conclusion & Call to Action

If you’re looking for a simple, soul-satisfying recipe that feels like a warm hug in a skillet, this Spanish zucchini and potato frittata with Manchego absolutely delivers. With its rich flavor, beautiful texture, and endless adaptability, it’s the kind of dish that earns a regular spot in your meal rotation.

Whether you’re making it for a solo lunch, prepping for the week ahead, or serving it at a casual brunch gathering, this frittata rises to the occasion. It’s easy enough for beginners, but special enough to impress. Plus, with wholesome ingredients like eggs, zucchini, potatoes, and olive oil, you can feel great about serving it to your family or enjoying it yourself.

Now it’s your turn—go ahead and give it a try. Grab that skillet, boil that potato, and slice up that zucchini. Don’t forget to tag your frittata creations and share them with friends and family. I’d love to see how yours turns out, and I’m sure once you taste it, you’ll be making this again and again.

Happy cooking—and enjoy every delicious bite!

Print