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Garlic Lentils with Zucchini
and Spanish tortilla with [Leftover] potatoes

Active: 35 Total: 45

Take a visit to Spain tonight without leaving your kitchen. Along with quick-cooking garlic lentils, serve a simplified twist on the Spanish tortilla that uses pre-roasted potatoes.
Smarts: Classic Spanish tortilla is very similar to a frittata, starting on the stovetop and then baked in the oven until the eggs are cooked through. Just like a frittata, this is a dish that makes great leftovers for breakfast, lunch, or dinner. 



Roasted Paprika Potatoes:
  • Potatoes, baby or new - 1 1/2 lbs , quartered
  • Foil - for roasting
  • Oil, olive - 1 1/2 Tbsp
  • Paprika - 1 tsp
  • Oregano, dried - 1/2 tsp
Garlic Lentils with Zucchini:
  • Zucchini - 1 lb , chopped
  • Garlic - 6 cloves , chopped
  • Lemons - 1 , wedges
  • Parsley - 2 Tbsp , chopped
  • Oil, olive - 2 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Paprika - 2 tsp
  • Red pepper flakes (opt) - 1 tsp , more or less to taste
Spanish Tortilla with Roasted Potatoes:
  • Onions, medium - 1/2 , thinly sliced
  • Eggs - 10
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Roasted Paprika Potatoes - ~3 cups (ingredients listed separately)


  1. Onions / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Roast potatoes - (Skip this step if potatoes were roasted ahead for Monday.) Heat oven to 500F / 260C degrees. While oven heats, quarter potatoes and spread out on a sheet pan. Cover tightly with foil. Roast, covered, for 10 minutes. Remove foil and toss potatoes with olive oil, paprika (portions for potatoes), oregano, and some salt and pepper. Return potatoes to oven and continue roasting until tender, shaking the pan halfway through cooking, 10 to 15 minutes more. (Can be done up to 5 days ahead)

  3. Lemons / Parsley - Prep as directed.

  4. Eggs - Whisk together eggs, milk, salt, and black pepper.

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  1. Heat oven to 425F / 218C.

  2. Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium heat. (This is for 4 servings; adjust pan size if customizing.) Add cooking oil and then onions. Saute until translucent and tender, 5 to 7 minutes. Season with some salt.

  3. Pour eggs over onions and then stir in leftover roasted potatoes. Stir to combine ingredients.

  4. Bake tortilla for 18 to 25 minutes. (Tortilla is done when eggs are set and a knife inserted in the center comes out clean.)

  5. While tortilla bakes, place a saute pan over medium heat. Add olive oil (portion for lentils) and then zucchini. Saute zucchini until very tender and golden brown, 7 to 9 minutes.

  6. When zucchini is tender, add in red wine vinegar and cook for 1 minute, scraping up any browned bits on the bottom of the pan.

  7. To zucchini add garlic, lentils, paprika (portion for lentils), red pepper flakes, and some salt. Saute everything together until lentils are warmed through, 4 to 6 minutes. (Add some water to the pan as they cook if it starts to look dry.)

  8. Remove lentils from heat and stir in parsley. Squeeze half the lemon wedges over top. Taste lentils and season with some more lemon juice and some more salt and pepper, if needed.

  9. Slice tortilla and serve with lentils and extra lemon wedges on the side. Enjoy!



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