Spanish Tortilla

This morning I woke up early and went on a little walk to admire a beautiful sky full of puffy clouds! It’s been pretty ridiculously hot here in LA, so I thought going on a walk earlier in the day was probably a pretty wise choice.

I love early mornings!

Hey guess what?! It was my birthday this week! How did I celebrate? Well, I went to the gym and did a workout. I know, I’m one crazy party animal. But it was seriously fun! Plus, my friends brought be some delicious gluten-free cupcakes and then I went out to a mexican place with a big group of homies.


My husband and I celebrated early last weekend and we dined at a Spanish tapas restaurant. I like eating out at restaurants because it usually inspires me to mix it up in my own kitchen. Which is why today’s post is about another traditional tapa, the Spanish Tortilla.

A traditional Spanish Tortilla has nothing to do with grains. It’s actually more like an omlette! Which is great news for the grain-free eaters out there. To make the traditional spanish tortilla, all you would need is some olive oil, eggs, some waxy potatoes, and maybe some onions. To paleo-ize it, I swapped the olive oil for some coconut oil and threw in some yams instead of regular ol’ potatoes. It was amazing! This is an incredibly easy breakfast to make AND if you make a big one, then you can save some slices for later. Double win.

With my Yogi Tea


 Spanish Tortilla

1 medium/large yam, sliced into rounds
1 small red or white onion, sliced
7-10 eggs, depending on how thick you want your tortilla.
salt, pepper… any spices you like!

  1. Preheat oven to 375
  2. In a large skillet, heat up some coconut oil and add your yam slices, just to brown them a bit. You only have to brown them on one side, They will cook the rest of the way in the oven.
  3. In another skillet, add your onions just to carmelize them a bit (skip this step if it seems like too much work, it just adds a little bit more flavor.
  4. In a bowl, whisk all the eggs, add any spices you like. I added salt, cumin, red pepper flakes, and some cinnamon.
  5. Remove the onions and yams from their skillets and set aside.
  6. In medium-large skillet,  add more coconut oil over medium heat (this could be the same pan as the yams).
  7. Add the egg mixture. Add yams and onions, evenly distributing them around the pan. The egg mixture should cover up most of the vegetables.
  8. Place the entire skillet in the oven for about 8-10 mins. Remove from the oven when the eggs are set and no longer “jiggle” in the middle.
  9. Slice and serve with some bacon or avocado!


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