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Tortilla Espanola

2011 November 25

Elly Says Opa! is hosting a blogging even called Eat to the Beat where she challenged bloggers and non-bloggers alike to post a recipe inspired by a song.

Elly’s blog was one of the first I started following way back in the day and I remember witnessing the event back then and wanting to participate but being blogless at the time.  By the time I created a blog where I could showcase recipes for such an event, Eat to the Beat had gone to the wayside.

I wish I had kept a running list of all the dishes I’ve made in the past 3 years that would have fit so perfectly into that event!  There were so many that could have fit the bill.

The one I present to you today is a for a Tortilla Espanola.


It is inspired by one of my favorite songs “Holiday In Spain” by Counting Crows.

I may take a holiday in Spain
Leave my wings behind me
Drink my worries down the drain
And fly away to somewhere new

The Counting Crows are one of those bands that just speaks to my soul.  The lyrics of so many of their songs mean so much to me.  Sometimes I, too, dream of dropping everything and flying off with no agenda and no one to answer to.  That, of course, is never going to happen in the life I lead, but for the 4 minutes I listen to this song, the daydream makes it seem almost possible.

This breakfast made great leftovers and is awesome served cold, warm, or room temperature.

Tortilla Espanola (seen on Paved with Good Intentions)


5 Red Bliss potatoes
2 small sweet potatoes
1 sweet yellow onion, thinly-sliced
2 Tablespoons olive oil
5 eggs, beaten
2 Tbs. parsley, chopped
kosher salt
1/2 lemon


  1. Steam or boil potatoes until mostly cooked, about 8-9 minutes.
  2. Dunk in cold water to stop cooking process.
  3. Using a knife or a mandolin or a food processor with a slicing attachment, cut potatoes into thin slices.
  4. While potatoes are cooking, in an oven proof skillet (10″), heat olive oil to medium heat and add sliced onions.
  5. Cook until tender and browned, 5-6 minutes. Remove from heat.
  6. Add sliced potatoes in layers.
  7. Beat eggs with parsley, salt, and lemon juice.
  8. Pour egg mixture over potato and onions in the skillet. Add more beaten egg if you feel like the coverage isn’t enough.
  9. Bake in an oven preheated to 350* for 10 minutes or until eggs set.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

  • Ammie

    Love this!  Counting Crows are one of my favorite bands.

  • Kate

    I’m so glad you have a blog and can join in this time!

  • Pretty. Good. Food.

    Mmmm! Sounds delicious!

  • Pingback: Happy 5 Years to Moi! And your Eat to the Beat Roundup!