Artisan Olive Oils & Balsamic Vinegars
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Spanish Tortilla with Carmelized Onions & Thyme


3 pounds of waxy potatoes sliced 1/8 " thick, such as Yukon or Red Bliss

9 large eggs, beaten

1 large sweet onion sliced thin, such as a Maui

1 teaspoon of fresh Thyme leaves

sea salt and fresh cracked pepper to taste

Ultra Premium Extra Virgin Olive Oil (your choice)

Heat 4 tablespoons of olive oil over medium heat in a 12 " cast iron skillet. Add the sliced onions and saute until light brown in color, add the Thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in the beaten eggs. Season the egg-onion mixture with sea salt and pepper. Heat the oven to 375 degrees. With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and cracked pepper and layer the slices in concentric circles at the bottom of the skillet. Continue layering until all potatoes are used. Brown the bottom layer of the potatoes over medium high heat for 2 minutes being careful not to burn the potatoes. Pour in the egg onion mixture over the potatoes and cover the skillet with a lid. Place the skillet in the preheated oven for 10 -15 minutes until the egg layer on top is golden brown and the potatoes are tender. Invert the tortollia onto a platter and serve warm or allow to cool to room temperature. Serve with aioli



2 large egg yolks

1 cup ultra premium extra virgin olive oil 

2 garlic cloves, crushed

2 tablespoons of fresh lemon juice squeezed 

1 teaspoon of sea salt

add the egg yolks and sea salt to a food processor or into a blender. While processing, slowly drizzle in the olive oil. Stop the machine and scrape down the sides if necessary. Once all the oil has been added pour in the lemon juice and process until combined. Check for seasoning


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