Tortilla Española with Market Greens
Tortilla Española, also known as Spanish tortilla or tortilla de patatas, is a beloved classic that’s as versatile as it is satisfying. Made with little more than potatoes, eggs, and onions, it’s a deceptively simple dish that delivers comforting richness and endless potential. This version gets a subtle, smoky upgrade with a pinch of high-quality Spanish paprika—worth the splurge for its depth of flavor. Traditionally served in bars and homes across Spain, tortilla can be enjoyed warm, at room temperature, or even cold, making it a perfect make-ahead option for any time of day—breakfast, lunch, or dinner. It’s also a blank canvas for toppings: think garlicky aioli, briny tinned fish, or slices of jamón. Here, I finish it with a handful of micro radish greens from the farmers market, tossed in a bright olive oil and sherry vinegar dressing to cut through the richness. Any tender green will work—what matters most is the balance. A true pantry hero with plenty of personality, tortilla española is proof that simple food can be truly special.
Servings: 8 to 10
Special Equipment:
- Non-stick (or well-seasoned cast-iron) skillet
- Rubber spatula
- Immersion blender
Ingredients:
- 1.5 lb Yukon gold potatoes
- 8 large eggs
- 1 to 2 medium yellow onions
- 1 cup high-quality olive oil
- 1 bag micro radish (or whatever fresh greens you can find!)
- 1 tablespoon sherry vinegar
- 1 tablespoon Spanish paprika
Method:
Wash and dry the fresh ingredients. Peel the potatoes and place them in a bowl of water (to prevent oxidation). Remove the peel from the onion. Using a mandoline, thinly slice the onion into equal-sized rounds. Repeat this with all of the potatoes. Using an immersion blender, blend the eggs until the whites and yolks are smooth and completely incorporated; season with salt.
Toss the onions in a large bowl with one teaspoon of salt and ½ cup oil until completely coated. Heat a 10-inch nonstick skillet over medium heat and cook onions, tossing occasionally, until translucent and tender, about 8 to 10 minutes.
Meanwhile, toss the potatoes in the same large bowl you used for the onions (no need to clean it out) and toss with the remaining ½ cup oil and one tablespoon of salt until completely coated. When the onions are tender, add them to the bowl of potatoes and toss until completely combined. Return to the same skillet and continue to cook on medium-low heat, covered, using a flexible spatula to gently lift potatoes from the bottom and flip to cook the other side. Continue cooking until potatoes are tender but are still holding their shape, about 15 to 20 minutes. Carefully pour about 1/3 cup oil into a heatproof bowl; reserve for later.
Slowly pour the blended eggs over the top; gently shake the pan, allowing the egg mixture to fully coat the bottom. Reduce the heat to medium and use your spatula to scrape up the bottom a few times to bring the uncooked egg to the bottom of the pan. Give it another shake to let everything settle once more, then let it continue to cook, shaking occasionally,, until the edges are set, the sides and underside are nicely browned (you can peek on the underside to see that the bottom is browning to your liking) and the whole thing easily pulls away from the sides of the skillet, 5 or so minutes.
Grab a platter larger than the skillet, and carefully place it over the skillet. Using a dish towel to hold the sides of the skillet firmly, swiftly flip the tortilla onto the platter. Add 1 tablespoon of the reserved oil to the skillet, and return it to medium-high heat. Gently slide the tortilla off the platter back into the skillet, cooked side up. Cook another 2 to 3 minutes, or until the bottom of the tortilla is fully set and golden brown. Slide the tortilla onto a clean platter and let it rest for 5 to 10 minutes.
Meanwhile, toss the greens in a bowl with 1 tablespoon of reserved oil, 1 tablespoon of sherry vinegar, and a big pinch of salt. Once cooled, cut the tortilla into 8 even slices. Top each slice with a handful of the
Tortilla Española with Market Greens
Tortilla Española, also known as Spanish tortilla or tortilla de patatas, is a beloved classic that’s as versatile as it is satisfying. Made with little more than potatoes, eggs, and onions, it’s a deceptively simple dish that delivers comforting richness and endless potential. This version gets a subtle, smoky upgrade with a pinch of high-quality Spanish paprika—worth the splurge for its depth of flavor. Traditionally served in bars and homes across Spain, tortilla can be enjoyed warm, at room temperature, or even cold, making it a perfect make-ahead option for any time of day—breakfast, lunch, or dinner. It’s also a blank canvas for toppings: think garlicky aioli, briny tinned fish, or slices of jamón. Here, I finish it with a handful of micro radish greens from the farmers market, tossed in a bright olive oil and sherry vinegar dressing to cut through the richness. Any tender green will work—what matters most is the balance. A true pantry hero with plenty of personality, tortilla española is proof that simple food can be truly special.
Servings: 8 to 10
Special Equipment:
- Non-stick (or well-seasoned cast-iron) skillet
- Rubber spatula
- Immersion blender
Ingredients:
- 1.5 lb Yukon gold potatoes
- 8 large eggs
- 1 to 2 medium yellow onions
- 1 cup high-quality olive oil
- 1 bag micro radish (or whatever fresh greens you can find!)
- 1 tablespoon sherry vinegar
- 1 tablespoon Spanish paprika
Method:
Wash and dry the fresh ingredients. Peel the potatoes and place them in a bowl of water (to prevent oxidation). Remove the peel from the onion. Using a mandoline, thinly slice the onion into equal-sized rounds. Repeat this with all of the potatoes. Using an immersion blender, blend the eggs until the whites and yolks are smooth and completely incorporated; season with salt.
Toss the onions in a large bowl with one teaspoon of salt and ½ cup oil until completely coated. Heat a 10-inch nonstick skillet over medium heat and cook onions, tossing occasionally, until translucent and tender, about 8 to 10 minutes.
Meanwhile, toss the potatoes in the same large bowl you used for the onions (no need to clean it out) and toss with the remaining ½ cup oil and one tablespoon of salt until completely coated. When the onions are tender, add them to the bowl of potatoes and toss until completely combined. Return to the same skillet and continue to cook on medium-low heat, covered, using a flexible spatula to gently lift potatoes from the bottom and flip to cook the other side. Continue cooking until potatoes are tender but are still holding their shape, about 15 to 20 minutes. Carefully pour about 1/3 cup oil into a heatproof bowl; reserve for later.
Slowly pour the blended eggs over the top; gently shake the pan, allowing the egg mixture to fully coat the bottom. Reduce the heat to medium and use your spatula to scrape up the bottom a few times to bring the uncooked egg to the bottom of the pan. Give it another shake to let everything settle once more, then let it continue to cook, shaking occasionally,, until the edges are set, the sides and underside are nicely browned (you can peek on the underside to see that the bottom is browning to your liking) and the whole thing easily pulls away from the sides of the skillet, 5 or so minutes.
Grab a platter larger than the skillet, and carefully place it over the skillet. Using a dish towel to hold the sides of the skillet firmly, swiftly flip the tortilla onto the platter. Add 1 tablespoon of the reserved oil to the skillet, and return it to medium-high heat. Gently slide the tortilla off the platter back into the skillet, cooked side up. Cook another 2 to 3 minutes, or until the bottom of the tortilla is fully set and golden brown. Slide the tortilla onto a clean platter and let it rest for 5 to 10 minutes.
Meanwhile, toss the greens in a bowl with 1 tablespoon of reserved oil, 1 tablespoon of sherry vinegar, and a big pinch of salt. Once cooled, cut the tortilla into 8 even slices. Top each slice with a handful of the