Tortilla Española

with Roasted Red Pepper Romesco & Crumbled Feta

Prep Time: 10mins. ✦ Bake Time: 30mins. ✦ Serves: 8-10


  • 2 medium Russet or Yukon Gold potatoes, sliced thin
  • 1 medium yellow onion, sliced thin
  • 8 eggs
  • ½ C. extra virgin olive oil
  • ⅛ tsp. salt
  • fresh cracked pepper
  • ½ C. crumbled feta


Heat oil in a 10-12” frying pan or non-stick sauté over medium-low heat.

Peel & slice potatoes as thinly as possible. If you have a mandolin, this is the perfect tool for the job. Add sliced potatoes to the pan and cook 5-10 minutes till softened.

Peel & slice onion the same as potatoes and add to the pan.

In a bowl, beat eggs with milk and a pinch of salt and cracked pepper.

When the onions and potatoes are cooked through, add them to the eggs and mix together.

Pour the mixture back into pan and cook on LOW for about 3 minutes or so.

Once the eggs are nearly firm, but still a little wet in the middle, using a plate slightly bigger than the pan, place it over the pan and invert the omelette onto the plate. Slide it back into the pan, uncooked side down, and cook for another 3 minutes or so to brown up the bottom.

Slide tortilla onto a plate and let rest for 5 minutes.

Cut into 8-10 slices. Plate with a drizzle of Roasted Red Pepper Romesco Sauce and crumbled feta. Enjoy!

Spanish Romesco Sauce


  • 1 large roasted red pepper (8oz. jarred) 
  • 1 garlic clove, smashed 
  • ½ C. slivered almonds
  • ¼ C. tomato paste
  • 2 Tbsp. parsley, chopped
  • 2 Tbsp. sherry vinegar
  • ½ tsp. cayenne pepper
  • ½ C. extra-virgin olive oil


Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

*Cook’s Note: Romesco Sauce may be made up to a week ahead stored in the refrigerator. It’s also great as a dip.