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  • Tortilla Espanola on plate with glass of wine and bottle in background

Tortilla Española - This classic Spanish omelette is made with thinly sliced potatoes and onion, perfectly cooked to be creamy and delicious. We add a zesty pop of color and flavor with two vibrant sauces, Mojo Rojo and Mojo Verde and pair it with our rich, complex Estate Brut.

The latest stop on our Bubbles & Bites culinary world tour lands us in sunny Spain, to explore its diverse regions, dish by dish, paired with our sparkling wines. We invite you to make a reservation at our table, or create your own Spanish pairing at home with Chef Mark Bittman's Recipe below.

Tortilla Ingredients

  • 1 lb potatoes, thinly sliced into disks
  • 1 yellow onion, thinly sliced into disks
  • 1 cup Spanish olive oil
  • Kosher salt and fresh ground pepper
  • 6 extra large eggs

Servings: 3 as a main course or 8 as an appetizer

Tortilla Instruction

Peel and thinly slice potatoes and onions. It's easiest if you use a mandoline or food processor with a cutting blade.

Meanwhile, heat oil in a 10" nonstick skillet over medium heat. After 3-4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, the oil is ready.

Add potatoes, onions, and a pinch of salt and liberal sprinkling of black pepper. Gently turn mixture in oil with a wooden spoon and adjust heat so oil bubbles gently.

Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If the potatoes beging to break they are overdone; stop cooking immediately.

While potatoes are cooking, beat eggs with a pinch of salt and grinding of black pepper in a large bowl.

Drain potatoes in a colander, reserving oil. Wipe out the skillet, and heat over a medium flame for a minute. Add 2 tablespoons of reserved oil.

Gently mix warm potatoes with eggs and add to skillet. As the edges firm up, after a minute or so, reduce the heat to medium-low. Cook for 5 minutes.

Insert a rubber spatula all around the edges of the tortilla to make sure it is loosened and will slide from the pan. The top will still be runny. Carefully slide out of the skillet and onto a plate.

Add another tablespoon of oil to the skillet, and use the spatula to coax the tortilla back in.

Cook for 5 minutes, then slide from skillet onto a clean plate. Serve warm or at room temperature. Do not refrigerate.

Mojo Rojo Ingredients

  • 2 cloves garlic, roughly chopped
  • 1 roasted bell pepper, skinned and de-seeded
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp Kosher salt
  • 1 tsp sherry vinegar
  • 1/2 cup Spanish Olive Oil

Mojo Verde Ingredients

  • 2 cloves garlic, roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp Kosher salt
  • 1/2 cup cilantro, packed
  • 1/2 cup parsley packed
  • 1 tsp sherry vinegar
  • 1/2 cup Spanish Olive Oil

Instruction for both sauces:

In a blender, combine all ingredients except olive oil. Process until ingredients become a puree.

With a blender on, drizzle oil into the puree.

Season with salt and black pepper to taste.

Recipes by: Chef Mark Bittman

4 wine glasses with 5 food bites on plate

Bubbles & Bites: A Journey to Spain

At the Château, we serve the Tortilla Española with Mojo Rojo y Verde paired with our Estate Brut. Book your Food & Wine Pairing experience today!