Sage Spanish Tortilla

I spent 10 days traveling around Northern Spain last year, and let me tell you, the Spanish tortilla agenda was STRONG. We traveled through the Basque region and Catalonia, and pretty much every stop involved a tortilla. Some were thick and hearty, some were a little thinner, and even though everyone had their own take, most had a simple combination of potations, onions, and eggs. So this Sage Spanish Tortilla is my Americanized riff on the classic, with a little fall twist.

Potatoes and onions are still the stars here, but we’re bringing in some hearty herbs to make things feel a bit more seasonal. Sage, oregano, and a hint of nutmeg add so much flavor and personality. I recommend keeping the herbs whole so they can infuse the tortilla with all that herby goodness without burning in the pan. And because I’m never going to say no to a sauce situation, we’re making a classic aioli for dolloping on top or serving alongside it.