Spring Tortilla de Patatas

We don’t plan out our recipes here. Years ago, every recipe for our blog was plotted out, weighed against the others in our collection, and decided upon a month in advance. That method meant we were unhappy, Danny and I. This time around, we record what Danny made in real time, with the ingredients we have, in the moment. 

This morning, he made tortilla de patatas, the Spanish potato and egg dish that feels like comfort. (Watch our friend Aran Goyoaga talk about and make her version here.) Asparagus, leftover canned artichoke hearts, and the potatoes that are always in our kitchen. A friend dropped by a dozen eggs from her chickens yesterday. Breakfast. 


  • Olive oil
  • Onion—1 medium, peeled, cut in half, and sliced
  • Mushrooms—sliced, ¾ cup 
  • Potatoes—1 ½ pounds, peeled, sliced in half lengthwise, and cut into ½-inch slices
  • Salt and pepper
  • Asparagus—6 stalks
  • Artichoke hearts—5 canned, chopped
  • Fresh marjoram—1 teaspoon, chopped
  • Eggs—6 large


  • Heat the oven to 400°. 
  • Set a large cast-iron skillet on medium heat. Pour in about 2 tablespoons of olive oil.
  • When the oil is hot, add the onions and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are starting to soften and brown, about 7 minutes. 
  • Put the onions and mushrooms on a plate. Let them cool a bit. 
  • Add more oil to the pan and put in the potatoes. Cook, stirring occasionally, until the potatoes are softening, about 7 minutes. Season the potatoes with salt and pepper. 
  • Add the sliced asparagus and artichoke hearts to the onions and mushrooms. 
  • Crack the eggs in a large bowl. Season with salt and pepper.  Whisk. Add the fresh marjoram and fold it in. 
  • Add the onion and potatoes to the eggs. Fold everything together. 
  • Put the skillet back on high heat. Add more oil. Gently, pour everything into the skillet. Cook until edges begin to set, about 2 minutes. Slide the skillet into the hot oven. 
  • Cook until the edges are firmly set and you can insert a knife into the center and it comes out clean, about 10 minutes. 
  • Cool the tortilla for a few minutes. Run a knife around the edges. Put a plate over the pan and hold it tight. Flip the skillet and lift it. Tortilla.
  • You can eat this hot or at room temperature. Both are comfort food.  

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This is a technique, not a recipe. Use any vegetables you want, whatever you have in the refrigerator, especially the wilty ones. Add cheese if you want. Try a smoked paprika dipping sauce if you want to make this extra luscious.

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