A Taste of Spain: Tortilla Española

Locally Sourced. Elegantly Crafted. Today, we're sharing a classic Spanish recipe that embodies that spirit: the Tortilla Española. This savory potato, onion, and egg tortilla is rustic yet elegant, humble yet satisfying—perfect as the centerpiece of a grazing brunch, served warm or at room temperature.

This dish is Spain’s answer to the frittata—velvety eggs enveloping tender slices of Yukon gold potatoes and sweet yellow onion, slowly simmered in oil until meltingly soft. While it may sound simple, the magic lies in the method: the potatoes are gently cooked in oil, becoming something between poached and fried, and the whole mixture is finished into a thick, golden round that slices like a dream.

What You’ll Need:

1 large yellow onion, thinly sliced 1½ lbs Yukon gold potatoes (about 4), peeled and sliced 1/16-inch thick 10 large eggs 1 cup blended oil (such as olive + neutral oil) Kosher salt Method :

1. Prep the eggs: Whisk 10 eggs in a large bowl with 1½ tsp kosher salt.

   
   

2. Cook the potatoes: In a well-seasoned cast iron or nonstick skillet (10-inch, 2-inch deep), heat the oil over high heat. Add half the potatoes and cook, covered, over medium heat for 5–6 minutes until tender. Repeat with the remaining potatoes.
   

3. Add to eggs: Use a slotted spoon to transfer potatoes to the egg mixture, seasoning each batch with 1½ tsp salt.
   

4. Sauté the onion: Pour off all but 2 tablespoons of oil and cook the onion with 1 tsp salt until soft and golden (10–15 minutes). Add to the egg mixture.
   

5. Cook the tortilla: Return 2 tbsp oil to the skillet over medium-low heat. Add the egg-potato-onion mixture and spread evenly. Cook uncovered until the edges are golden and the center is just set (about 10 minutes).
   

6. Flip and finish: Loosen the sides and carefully flip onto a plate, then return it to the pan to cook the other side until golden (another 2–3 minutes).
   

Let rest before slicing into squares or wedges. It’s delicious warm or at room temp—just right for passing on platters or offering as a savory small bite on your next grazing table. Grazing Tip: We love pairing slices of this tortilla with roasted red pepper aioli or a dollop of herbed crème fraîche. For an elegant brunch moment, serve with bubbly and a pile of lightly dressed greens.

Inspired by European tradition. Perfected for Carolina gatherings.