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Tortilla Espanola

Spanish Comfort Food | The Potato Omelet from La Tienda

A beloved Spanish classic tortilla Española, or potato omelet, is a soul satisfying tapa. The comforting flavor of this classic Spanish dish is popular across Spain and served at almost every restaurant and café. We think it is the perfect centerpiece for brunch. Add a side of seasonal fruit and a pitcher of Bloody Mary’s!


+ 7-8 Yukon Gold potatoes

+ 9 eggs

+ 4 Tbs Spanish Olive Oil

+ Spanish sea salt

+ Cracked black pepper

+ 2 Spanish onions, diced

+ Sliced Chorizo and Piquillo Peppers (optional)


Thinly slice peeled potatoes (about 1/8”), place in a pot of cold water with the salt. Boil for five minutes. Do not overcook. Drain and rinse cooked potatoes in cold water. Sauté onions until translucent. Add chorizo to onions (optional). Cook for 3-4 minutes and remove from heat.

In a bowl, beat eggs, add salt and pepper to taste. Add sautéed onion to egg mixture. Add potatoes. Fully coat potatoes with mixture; do not break potatoes. Add Piquillo peppers (optional).

Heat the tortilla pan on medium, add olive oil. Pour potato and egg mixture into the pan, cook on low 6-7 minutes. While this is cooking on low heat, heat the other side of tortilla pan on medium with a tablespoon of olive oil. Then pour the tablespoon of olive oil onto the tortilla, connect the pan, close it, and flip it. Cook another 6-7 minutes until eggs are set and the tortilla turns a light golden color.  Remove from heat. Serve warm alongside a green salad and La Chinata Aioli Sauce.