🎉 Hey, you have free shipping in the USA!

Tortilla Espanola with Truffles and Fresh Herbs

Slofoodgroup Team June 27, 2022

Black Truffle Tortilla Espanola 

Spanish Omelet – aka, “Tortilla Espanola” – is a simple dish comprised of eggs, thinly sliced potatoes, and often an onion. It is a very traditional dish in Spain and is typically served at room temperature as a tapa.
This is an easy dish with very few ingredients; the trickiest part is flipping the tortilla halfway through the cooking time – but we have a tip to make it foolproof (and mess free)! We’ve added preserved truffle and a generous helping of fresh herbs to add both flavor and color.

The truffle is finely chopped and added to the beaten egg. This method ensures the flavor will be infused into every bite of the tortilla. We used a combination of fresh parsley and rosemary here but feel free to substitute with whatever you have on-hand and available! This dish is best served warm or at room temperature, so make sure to let it sit before slicing for the most flavor.

Tortilla Espanola with Preserved Black Truffle


  • 1 cup olive oil
  • 3 – 4 Yukon Gold potatoes (about 1 – 1 1/4 pounds), peeled and sliced very thinly
  • 1 medium onion, thinly sliced
  • Salt and pepper
  • 6 large eggs
  • 1/4 cup finely chopped herbs (we used parsley and rosemary), plus extra sprigs for garnish
  • 1 preserved truffle, slivered 


  1. Heat the oil in a 10” non-stick skillet over medium heat. Add the sliced potatoes and onion. Season liberally with salt and pepper and use a large spoon to turn, so as to coat the vegetables evenly with the oil (also use the spoon to separate any slices of potato that are stuck together). Cover the pan, reduce to medium-low, and cook for 10 – 12 minutes, turning occasionally, until you can easily pierce the potatoes with a small knife.

  2. While the potatoes are cooking, whisk the eggs until combined, then stir in the herbs and truffle. Season with salt and pepper.

  3. Drain the potato-onion mixture into a colander set over a bowl (reserve the oil). Wipe out the skillet, add 2 tablespoons of the reserved oil, and heat over medium heat. Gently stir the potatoes into the egg mixture and pour into the skillet. Cook for 5 minutes, or until the edges are set and the underside is golden brown.

  4. Use a spatula to loosen the bottom of the tortilla and gently slide it onto a plate. Place a second plate (upside down) on top of the tortilla and invert both plates. Add one more tablespoon of oil into the skillet and gently slide the tortilla back in. Cook for 5 more minutes or until golden brown, using your spatula to tuck the edges under.

  5. Transfer to a serving plate and serve warm or at room temperature, garnished with additional herbs.


tortilla espanola with black truffle