Tortilla Española with Tuna and Roasted Peppers

A change in seasons calls for a change in appetites! This recipe is the perfect farewell to the last of winter comfort and a sweet embrace to new, lighter spring fare. The José Andrés Tortilla Española is savory and comforting, while the white tuna and roasted sweet peppers add the touch of freshness we’re all craving. Ribera’s Parada de Atauta would pair nicely with the warm flavors or try pairing with Rueda’s Nisia Las Suertes Barrel Aged Verdejo to bring out more of the recipe’s bright, spring notes.

Serves 4

8 large eggs
4 tablespoons extra virgin olive oil, divided
1 teaspoon salt
1 jar of José Andrés White Tuna in Olive Oil*, removed from oil and broken apart
2 ounces Idiazábal cheese, grated
4 José Andrés Roasted Piquillo Peppers*
Fresh parsley, for garnish

Heat 2 tablespoons of the oil in a small sauté pan over a medium flame. Crack the eggs into a large bowl and mix in salt, tuna and cheese. When the pan is hot, add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to cook. Lower the temperature and cook for one minute more. Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers. Once the bottom has firmly set, remove to serving plate, garnish with a few sprigs of fresh parsley, and serve.

*These items can be substituted with high-quality white tuna in olive oil and roasted sweet peppers.

Recipe courtesy of Jose Andres


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