Recipe: Spanish Tortilla

The Spanish tortilla is a traditional potato and egg dish from the Basque country, a region in Spain that is well-known for its cider. It can be eaten hot or cold and pairs well with a fresh salad, fresh veggies or olives; a perfect part of your cider brunch table. We recommend pairing this with a Spanish-style cider, such as our Sidra de Nava, which is available only at our Bottle Shop, or a dry cider like Michigan Brut


  • 700 g waxy potatoes (peeled and thinly sliced)
  • 1 cup olive oil
  • 350 g onion (thinly sliced)
  • salt, to taste
  • 8 eggs


  1. Preheat a non-stick or well seasoned cast iron skillet over medium heat. Add olive oil, potatoes and onions to pan.
  2. Cook slowly over medium heat. If potatoes begin to brown, reduce heat to medium-low.
  3. Stir potatoes as little as possible, but allow to cook through.
  4. Remove cooked potatoes and onions from pan. If needed drain olive oil and clean up any bits stuck to the pan.
  5. Mix eggs and potato/onion mixture, season with salt. Return to pan with olive oil. Cook over low heat until eggs are set. If needed, finish in a preheated 325°F oven.
  6. Allow to rest for 15-20 minutes before cutting into wedges to serve.