Spring Tortilla Espanola

On my honeymoon, my husband and I were fortunate to visit northeastern Spain, or the Basque region. The food was absolutely to die for. The fresh fish, the cured meats, the cheeses, and, of course, the wines all reflect their geographic location and typography that is so unique to the region. For breakfast, the Spanish put their spin on the traditional French omelet… They add potatoes and call it a “Tortilla”. This dish makes a perfect lite dinner for warmer weather. Serve will a simple green salad and a crisp Chardonnay or even Cava, if you are feeling fancy!

Serves 4

4 – 5 small Yukon gold potatoes

3 Tablespoons (grass-fed) butter

1 large yellow onion, diced

1 bunch of broccoli rabe

10 eggs (organic, pasture raised if possible)

1 bunch green onions, sliced

½ cup Cheddar Cheese (I used an aged, grass fed Cheddar from Ireland).


Salt & Pepper, to taste


Preheat the oven to 350 degrees.

Start off by boiling the potatoes for 10 to 15 minutes in water. You will want the potatoes to the point where a fork can easily prick the flesh.

Melt 2 tablespoons of butter in a large cast iron skillet (or any oven safe skillet you have on hand) over medium heat. Add the diced onions to the pan and let soften for 1 – 2 minutes before adding the broccoli rabe. Season with salt and pepper. Gently stir and let cook for 8 – 10 minutes.

Drain the potatoes and carefully cut them into ½ inch thick circles. You will want to use a paper towel or mitts as the potatoes will be hot. Place the potatoes in the skillet on top of the onions and rabe. Before stirring into the mixture, add 1 tablespoon of butter and season with salt and pepper.

Gently stir the potatoes, rabe, and onions together. Add the green onions to the pan. Let flavors come together for a few minutes before removing from the heat.

Crack 10 eggs into a bowl, whisk, and lightly season. Pour the eggs over the potato and rabe mixture. Gently shake the pan so the egg will be evenly distributed. Sprinkle the cheese evenly on the top.

Place in oven for 10 to 12 minutes or until a toothpick or knife comes out clean. Take out of the oven and sprinkle the chopped parsley on top. Slice and enjoy!

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