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Spanish Tortilla with Romesco Sauce

Active Time: 25 minutes
Total Time: 60 minutes
  • Low Carb/Paleo
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

This is a very easy meal to make; don’t be intimidated by the number of steps. You can also roast the potatoes ahead or make the entire dish ahead because it’s traditionally served closer to cold or room temperature. We really think you will love this classic Spanish Tapas dish as a meal. And the romesco? OMG. Seriously easy and perhaps the best sauce ever. Dip everything into extra sauce or use on sandwiches.


  • 34 pound Russet Potato
  • 12 cup Extra Virgin Olive Oil (divided)
  • 112 teaspoons Kosher Salt
  • 1 Yellow Onion (small)
  • 2 Red Bell Peppers
  • 2 cloves Garlic
  • 2 Roma Tomatos
  • 12 cup Almonds (sliced are easier to blend)
  • Bread (1 slice - sandwich bread or leftover baguette, hamburger bun, etc.)
  • 1 Tablespoon Sherry Vinegar
  • 8 Eggs

Cooking Instructions

  • 2. POTATO

    Wash the potato well and slice in half, then in quarters lengthwise. You’ll have 4 long wedges. Slice triangles from each of the wedges, make them about ¼” thick at most. Place on a baking sheet and toss with 2 Tablespoons olive oil and ½ teaspoon of salt. Slice the onion thinly into half moons and add to the pan.

    Place the whole bell pepper on the edge of the baking sheet.

    Put in the oven and roast for 8 minutes. Remove pepper from the oven at this time; set it aside.

  • 3. FLIP

    After that time, remove the bell pepper. Use a spatula to flip the potatoes and cook for another 5 minutes or until they’re tender throughout and crispy in places.

    Remove and turn the oven down to 375 degrees.


    Meanwhile, start the sauce. Into the jar of a blender place the garlic cloves, tomatoes (sliced up in half), 2 Tablespoons extra virgin olive oil, ½ cup sliced almonds, 1 slice of bread, 1 Tablespoon sherry vinegar, and ½ teaspoon of salt.

  • 5. EGGS

    Crack the eggs into a medium bowl. Add ¼ cup olive oil, ½ teaspoon of salt, black pepper to taste, and whisk until mixed.

  • 6. PAN

    Pour the remaining (about 2 Tablespoons or so) olive oil in a 9” cake pan or a cast iron skillet, or a 8 x 8 square pan. Spread it around well. Add the potatoes and onions to the pan and arrange them so they’re pretty flat, no one sticking up.

    Pour the eggs over top and use a utensil to gently jostle the potatoes, so they keep the layers but the egg has a chance to seep in.

    Place on a baking sheet and in the oven for 25 - 30 minutes. It’s done when it’s lightly golden and just set, like a quiche.


    While eggs bake, remove the stem and seeds from the pepper. Flake off any dried skin and seeds but try to keep the juice or let it fall into the blender. Add peppers to the blender.

    Puree until the sauce is mostly smooth and emulsified but retains just a little coarse texture. If you had trouble getting it smooth, you can drizzle in up to a Tablespoon of water and/or more olive oil.

  • 8. SERVING

    Let the tortilla rest for about 5 - 10 minutes and run a butter knife around the edge. If feeling confident, you can try to pry the whole thing out; or just slice it in the pan and you can easily lift out a wedge at a time. It will be MUCH easier after it chills overnight, but if you want a hot slice, you’ve got to try it now.

    Serve at any temperature, cold to hot, with a generous dollop of romesco.

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    you could leave the bread out of the sauce but it will be thinner
    add sesame seeds or pepitas into the sauce
    try walnuts, pine nuts, or cashews
    russets really are king here but you could try yukon golds
  • EGGS:
    no sub. It’s an egg dish. If allergic you could try egg substitute but we haven’t tested it
    since it’s Spanish, the flavor of the olive oil really should shine here, use a good quality mid-priced olive oil
    white balsamic, cider vinegar, or red wine vinegar will work for a good sauce but the sherry really adds a specific tang that is worth seeking out

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Overall, these are pretty kid friendly components, but my kids won’t do the mixed up-ness. I serve some potatoes on the side. Sauce for dipping, and either break off a few pieces of cooked egg without the potatoes, or just added and extra egg to the whisking then scrambled it alone
  • Add a sauce they love, fruit or steamed veggies

For Toddlers

  • Chop the tortilla up finely and they should be all set. Deconstruct it as needed. Or mash up some potatoes if easier

For Choosy Eaters

  • Serve with a sauce they like and separate the eggs and potatoes
  • Or if they don’t eat one of those components, you can fill in the gaps with bread, fruit, veggies they do eat

Prep Ahead & Use It Up

  1. The potatoes and onions can be roasted a few days ahead which cuts down on prep time


  1. Make the entire thing and refrigerate it. You can then easily remove it from the pan to slice and reheat
  2. The romesco can be made and stored for up to 7 days

Culinary Skills

As an appetizer, in Spain, the tortilla is cut into little squares (once cold so it has time to fully solidify; if hot, it will fall apart)

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