Mustard Greens Spanish Tortilla


This dish does not involve a tortilla at all; think of it as the Spanish version to the Italian frittata. It is simply potatoes and onions cooked in olive oil, topped with whisked eggs, and baked. It is a common tapa item, often cut into cubes, but I serve it in wedges as a main dish. While the original version is quick, filling and delicious, it’s not the most nutritious dish. It was time for an upgrade.

To boost the heartiness and nutrition, I added cooked mustard greens and some veggie sausage. If you are sensitive to spicy greens, this is a great recipe to subdue it’s flavors while still enjoying the nutritional benefit. Don’t stop with just mustard greens, either! This would be a great use of any greens you have on hand. You don’t have to add the veggie sausage but it is a nice way to bulk it up.

I usually make this for dinner but it would make a great addition to breakfast or brunch. We hope you enjoy it!

Mustard Greens Spanish Tortilla (adapted from Cooks Illustrated)
makes 4-6 servings

Recipe note: if you aren’t using the sausage, increase the potatoes a bit – 1 pound total should work well.


  • 1/2 cup extra virgin olive oil
  • 12 ounces russet potatoes (about 1 large), peeled and sliced into 1/8″ rounds
  • 1 medium onion, halved and sliced 1/8″ thick
  • Salt
  • 10 large eggs
  • 1/2 cup cooked mustard greens, finely chopped (from about 4 ounces of fresh greens)
  • 2 links of veggie sausage (I used the Smoked Apple Sage version), crumbled


  • Adjust an oven rack to the middle position and heat to 425 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat until shimmering. Add the potatoes, onion, and 1/2 teaspoon salt, and stir to coat thoroughly. Cover and cook, stirring occasionally, until the potatoes and onion are soft, 8 to 10 minutes.
  • Whisk the eggs, pepper, and 1 teaspoon salt together until uniformly yellow. Add the cooked mustard greens and sausage and stir to combine. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
  • Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 10-12 minutes. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at room temperature.)


3 thoughts on “Mustard Greens Spanish Tortilla

  1. Pingback: Weekly Farm Notes :: November 30th, 2016 | Tant Hill Farm

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