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Mix up your morning meal with scrambled eggs and caramelized onions on a bed of potatoes.

Deconstructed Spanish Tortilla

serving time6


  • 4 russet potatoes, peeled

  • 1 large Spanish onion

  • 1 tablespoon sherry vinegar

  • 8 eggs

  • 1/4 cup olive oil

  • Chives for garnish


  1. Place potatoes in a large stock pot and cover with cold water. Cook over medium heat until tender and a knife easily pierces them.

  2. Thinly slice the onion, and cook over medium-low heat until soft. Add sherry vinegar and let cook about 5 more minutes.

  3. While the potatoes are warm, slice them thinly, place them in a bowl and set aside.

  4. In a large bowl, whisk eggs and cook in a large pan over medium-low heat until creamy, about 6 minutes.

  5. Arrange potato rounds on a platter, top with onions and scrambled eggs. Garnish with chives and drizzle with olive oil.

Deconstructed Spanish Tortilla




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Potato egg and onion, three humble ingredients that you usually have in your house. And I'm gonna show you how to make these into a wonderful breakfast that is sure to please just yourself or a whole entire crowd, let's get started. So we're gonna get started with our onions for our Spanish tortilla. And I'm just gonna turn the heat on back here, toss in some olive oil. We're just gonna go in with this whole entire bowl. So here we're just gonna add a pinch of salt, and what this is gonna do is help soften the onions. And give that a little juj. We're gonna get started on our scrambled eggs. I have my eggs here, what I'm gonna scramble them with is a fork, and this actually helps really get in there and break everything up. And then we'll use our skillet here. Little olive oil. And of course, you wanna season your eggs with some salt, some fresh cracked ground pepper. Our pan is getting nice and hot. And you'll just go in with a spatula back and forth every few minutes. Just keep an eye on the onions. So I've already made a batch of potatoes. I just put them in a pot with some cold water, let them boil until they're nice and soft. And then I just cut them into little slices after they've cooled. My eggs are done, I've killed the heat, but I'm gonna leave them in the pan just so that they stay warm, and that way they don't overcook. All right, our onions have cooked down until almost nothin'. Now we're just gonna hit 'em with a little bit of sherry vinegar. Those are beautiful, they're cooked down nice and soft, and we can start to assemble. Gonna take our potatoes and make a nice big bed on this beautiful plate. Then we're gonna go in with our onions. So we'll top it with our eggs, and then we'll just hit 'em with a little bit of chives at the end for a nice garnish. Pop of color, and again, you'll reinforce that onion flavor. So there you have it, my deconstructed Spanish tortilla. Beautiful, it'll feed a crowd, and I really hope you guys try this one at home.