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Ehlers Estate

Spanish Tortilla with Three Variations

Paired with Sylviane Rosé

1 1/4 pounds Russet potatoes
4-6 large eggs
Olive oil
  1. Peel potatoes and thinly slice. Slices don’t need to be exact or perfect. A rustic cut does well for this dish.
  2. Heat a small sauté pan over medium heat and add about 3 cups of olive oil.
  3. Once the oil is warm, carefully add potatoes. The oil should just cover the potatoes. 
  4. Slowly cook the potatoes; they should not be frying in the pan, just slowly cooking. 
  5. Cook 8-10 minutes until the potatoes are soft but not overcooked. Using a slotted spoon, drain the potatoes from the oil on plenty of paper towels, lightly salt, and allow to cool.
  6. Prepare the chosen variation.
  7. Gently whip 4 eggs in a large bowl and lightly salt. Carefully add cooled potatoes and chosen variation. Mix well. If the mixture is too dry, add additional whipped eggs, one at a time.
  8. Add 2 tsp olive oil to a small, non-stick sauté pan.
  9. Slowly pour the egg and potato mixture into the pan. Gently swirl the pan to loosen the mix from the side.   Cook over medium heat for 8-10 minutes or until the mixture separates from the sides.
  10. Remove the pan from the stove and cover with a plate large enough to extend over the edges. Hold the plate tightly to the pan and flip it over quickly.
  11. Slide the tortilla back into the pan to cook the other side. Cook for another 5-7 minutes. 
  12. Let rest for 5-10 minutes. Slice and serve.


Tortilla with Bell Peppers and Onions
¼ yellow onion, small diced
¼ red bell pepper, small diced
¼ green bell pepper, small diced
1 tsp Olive Oil
  1. Heat olive oil in a small pan over medium heat.
  2. Add diced vegetables and cook until soft.
  3. Set aside and cool.
  4. Add to mixture in step 7.
Tortilla with Pancetta
2 oz Pancetta
¼ red bell pepper, small diced
¼ green bell pepper, small diced
  1. Heat a small pan over medium heat. Add the pancetta.
  2. Cook for a few minutes until the pancetta is partially cooked, and then add vegetables. 
  3. Cook until the pancetta is crispy and the vegetables are soft.
  4. Remove from heat, drain on paper towels and set aside to cool.
  5. Add to mixture in step 7.
Tortilla with Marinated Artichokes
¾ cup marinated artichoke hearts, well-drained, dried, and chopped.
  1. Add well-drained, dried, and chopped artichokes to the mixture in step 7.



Shipping to: 

Quantity UPS Ground to CA
0-3 Bottles $27.00
4-6 Bottles $33.00
7-9 Bottles $40.00
10-12 Bottles $45.00


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