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Chicken and Potatoes Tortilla

Chicken and Potatoes Tortilla

Craving comfort food? This Chicken and Potatoes Tortilla is the ultimate dish! With tender chicken, fluffy potatoes, and creamy eggs, it's a quick and easy weeknight dinner that will satisfy your hunger and warm your heart. Make it tonight!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 potatoes peeled and cut into dice
  • leftover chicken cut into small pieces
  • 4 eggs

Equipment

  • Mixing Bowl
  • Oven
  • Peeler
  • Cutting Board
  • Skillet
  • Frying Pan

Method
 

  1. Preheat your oven’s broiler to high, ensuring it's ready for that golden finish. This step is crucial as it will help the top of the Chicken and Potatoes Tortilla become beautifully browned and crispy.
  2. In a large saucepan, fill it with salted water and bring it to a boil. Once boiling, add the diced potatoes and cook until they are tender but not falling apart, about 10 minutes. Drain the potatoes and set them aside to cool slightly.
  3. In a mixing bowl, crack the eggs and whisk them together. Season with a pinch of salt and pepper, mixing well to incorporate.
  4. Next, take a large ovenproof skillet and place it over medium heat. Add the unsalted butter and olive oil, allowing the butter to melt completely and bubble slightly.
  5. Once melted, add the diced chicken pieces to the skillet. Sauté them for about 3 minutes until warmed through, stirring occasionally to ensure even heating.
  6. Now, add the cooked potatoes to the skillet with the chicken. Gently mix them together, allowing the flavors to combine and the potatoes to pick up the savory notes from the chicken.
  7. Take the whisked eggs and pour them over the chicken and potatoes in the skillet. Cook for 3 to 5 minutes, using a spatula to gently lift the edges as it cooks, allowing the uncooked eggs to flow underneath.
  8. Once the eggs have set around the edges, place the skillet under the broiler. Cook until the top is nicely golden and the eggs are no longer soft, about 6 to 8 minutes. Keep a close eye on it to avoid burning.
  9. Once done, remove the skillet from the oven. Let it cool for a minute or two before slicing it into wedges for serving.
  10. Serve your Chicken and Potatoes Tortilla warm and enjoy the delightful mix of flavors and textures!

Notes

Here are some tips to keep in mind while making Chicken and Potatoes Tortilla:
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
  • Freezing: This dish can be frozen for up to a month. Slice it into wedges and wrap tightly before freezing.
  • Pairing: Serve with a fresh salad or sautéed greens for a balanced meal.
  • Spice it Up: Add diced bell peppers or jalapeños for an extra kick.
  • Herbs: Fresh herbs like parsley or cilantro can brighten up the dish when sprinkled on top before serving.