Tasty Spanish Tortilla & Tempranillo Friday

Given the holiday season, I’ve been cooking traditional family recipes that remind me of special moments shared with loved ones. We all have that one dish we beg our family or friends to make again. Of course, the choices can be plenty but today I want to share one of my top choices, The Spanish Tortilla (Tortilla de Patatas). This dish has simple ingredients, is easy to make, and feels like home. Apart from its delicious flavors, my memories of eating this Spanish Tortilla all involve wine.


Today’s Recipe: Spanish Roasted Bell Pepper Tortilla

Our Wine Pick: Ribera Del Duero Tempranillo from Castilla y León



  • 1 Yellow Onion
  • 4 Russet Gold Potatoes
  • 5 Eggs
  • Roasted Bell Peppers (you can get this at the store in a jar or make your own!)
  • Your favorite Olive Oil
  • Salt
  • Pepper
  • Ground Paprika
  • Parsley or Spinach for decoration



  1. Thinly slice the onions into strips and set aside for later.
  2. Slice the roasted bell peppers into strips, cut strips in half, and set aside for later.
  3. Peel the potatoes and slice them. They should be in circles, not too thin, and not too thick.
  4. Put 2 tablespoons of olive oil in the small non-stick pan at medium heat. Once warm, sauté the onions until soft. Turn off heat and place onions in a small bowl.
  5. Turn on the heat to medium-high. In a medium non-stick pan, pour olive oil making sure it’s enough to cover the potatoes. Wait until oil is warm and gently place the potato slices in circles until the pan is filled. Let cook until potatoes are soft but not crispy. (Insert a fork or knife in the potatoes, if it goes through easily, they are ready!)
  6. While the potatoes are cooking, in a separate large bowl, mix eggs with a pinch of salt, pepper, and paprika.
  7. Once eggs are thoroughly mixed, incorporate the sliced onions and roasted bell peppers into the egg bowl with a spoon or spatula.
  8. Add the cooked potatoes to the egg bowl mixture using a frying spoon to remove the potatoes from the pan. (careful not to get burnt!) Make sure to gently mix all this together.
  9. Remove the leftover oil from the medium pan used for the potatoes, add 2 tablespoons of olive oil, let it warm, and put all the new mixture in the pan. Wait 5-8 minutes for that to cook.
  10. Grab a large flat plate to help flip the mixture on to that plate so you can then cook the other side.
  11. Once on the flat plate, gently incorporate back into the pan for the other side to cook another 5-8 minutes. (use your spatula)
  12. Once you can see that the tortilla is cooked and is lightly golden, it is ready! Place your tortilla on a round plate and decorate it with pimento pepper, the paprika or spinach leafs. Add a dollop of your favorite sour cream or Aioli sauce on the side.


Lastly, serve your Tempranillo wine and experience how the smooth, oaky, plum and red fruit notes bring out the spanish tortilla flavors. Enjoy!

Author: Fernanda Taborga B


Have an amazing weekend, Cheers!

Photo by Maxi Gagliano from Pexels
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