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Spanish tortilla with spicy sauce

Recipe by:Joanne Weir
Cooking teacher, author and chef


  • Spicy tomato sauce
    1 tbsp. extra virgin olive oil
    2 tbsp. minced yellow onion
    1 garlic clove, minced
    1 cup peeled, seeded and chopped tomatoes
    1/4 cup dry white wine
    1 tbsp. tomato paste
    Large pinch of red chile flakes
    2 tbsp. chopped flat-leaf parsley
    Pinch of sugar
    1 to 2 tsp. sherry vinegar
    Kosher salt and freshly ground pepper
  • Tortilla
    1 1/2 lb. russet potatoes, peeled
    1 1/4 cups extra virgin olive oil
    8 large eggs
    Kosher salt and freshly ground pepper
    Flat-leaf parsley leaves, for garnish


To make sauce: Heat oil in a frying pan over medium heat. Add onion and garlic and cook, stirring, until soft, about 7 minutes. Add tomatoes, wine, tomato paste, chile flakes, parsley, sugar and 3/4 cup water, and stir well. Reduce heat to low and simmer, uncovered, for 15 minutes. Remove from heat and let cool slightly. Transfer to a blender and process to a smooth puree. Season with vinegar, salt and pepper to taste. Set aside.

To make tortilla: Insert the tip of a small knife into a potato and twist the knife to cut the potato into 1/4-inch-thick chips. You do not want perfect slices—you want them to be uneven so there will be space between them as they cook. Repeat with remaining potatoes.

In a large, nonstick frying pan, heat oil over medium heat. Add potato slices 1 at a time to prevent sticking. Cook slowly, lifting and turning potatoes occasionally, until they are tender but not brown, 8 to 10 minutes. The potatoes will remain separate rather than form a "cake." You may have to do this in 2 batches.

Meanwhile, crack eggs into a large bowl, season with salt and pepper, and beat with a fork until slightly foamy.

Using a slotted spoon, transfer potatoes to eggs, pressing down on potatoes so they are completely covered. Drain oil from pan, setting aside 3 tbsp. Discard remaining oil or reserve for another use.

In a large frying pan, heat 2 tbsp. of reserved oil over medium-high heat until very hot. Add potato mixture and spread evenly with a rubber spatula. As the edges set, loosen with a fork to allow the uncooked egg to flow underneath. Continue to cook until almost set and bottom is golden brown, about 6 to 10 minutes. Turn carefully onto a plate, add remaining reserved oil to the pan, and slide the tortilla, browned side up, into pan. Cook, shaking pan to prevent sticking, until cooked through, 4 to 6 minutes longer.

Remove from heat and slide onto a serving plate. Can be served hot or room temperature. Cut tortilla into wedges and spoon tomato sauce over top. Garnish with parsley.

Serves 6

Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story. 

Califonia Bountiful