From above, a golden round of crisp-edged potatoes and softly set eggs sits on a wide platter, streaked with snowy manchego yogurt, tangled ribbons of glossy bronzed onions, dots of emerald herb oil, scattered chives, flaky salt, and a few pink radish slices for contrast.

Crispy Potato Brunch Tortilla with Jammy Onions, Manchego Yogurt & Herb Oil

Category Brunch
Prep 20 minutes
Cook 35 minutes
Style Spanish
Technique Boiling
Diet Friendly Vegetarian

Daily Recipe: May 30, 2026

This brunch leans Spanish without slipping into the usual clichés: jammy spring onions and sweet onions are slowly cooked with smoked paprika and sherry vinegar, then folded over crisp smashed baby potatoes and topped with soft eggs, whipped manchego yogurt, and a vivid herb oil. It feels seasonal, rich, and bright at once, with lots of texture and a dramatic, shareable finish.

Ingredients (for 4)

Preparation

  1. Step 1 - 🥔💧🔥
    Put the baby potatoes in a pot of cold salted water. Bring to a boil and simmer for 12 to 15 minutes, until just tender. Drain and let them steam dry for 5 minutes.
  2. Step 2 - 🧅🍳✨
    Heat 2 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-low heat. Add the thinly sliced yellow onions and 1/2 tsp salt, then cook for about 12 minutes, stirring often, until soft and lightly golden.
  3. Step 3 - 🌿🌶️🥄
    Add the spring onions, smoked paprika, black pepper, and sherry vinegar to the skillet. Cook for 4 to 5 minutes, until tender and slightly jammy. Transfer the mixture to a plate.
  4. Step 4 - 🥣🧀🍋
    In a small bowl, mix the Greek yogurt, grated Manchego cheese, lemon zest, 1 tsp lemon juice, and a pinch of salt until smooth and creamy. Set aside.
  5. Step 5 - 🌿🧄🫒
    Blend or finely chop the parsley with the grated garlic, Aleppo pepper, 2 tbsp extra-virgin olive oil, 1 tsp lemon juice, and a small pinch of salt to make a spoonable green sauce.
  6. Step 6 - 🔥🍽️⏱️
    Preheat the broiler on high so it is ready to finish the tortilla.
  7. Step 7 - 🥔🥄🥘
    Return the skillet to medium heat with 2 tbsp extra-virgin olive oil. Add the cooked potatoes, gently smash them, season with 1/2 tsp salt, and cook for 5 to 7 minutes until golden and crisp underneath.
  8. Step 8 - 🥚🌼🍳
    Whisk the eggs with the bloomed saffron water and a small pinch of salt. Spoon about two-thirds of the onion mixture over the potatoes, then pour in the eggs and gently tilt the pan so the eggs settle evenly.
  9. Step 9 - 🔥🥚☁️
    Cook on low for 3 to 4 minutes until the edges begin to set. Scatter the remaining onion mixture on top, then broil for 2 to 4 minutes until the top is softly set and lightly puffed.
  10. Step 10 - 🍽️⏳👌
    Let the tortilla rest for 3 minutes, then slide or invert it onto a serving platter.
  11. Step 11 - 🌈🥣🌸
    Spoon the Manchego yogurt over the tortilla or around the plate. Add the herb oil, then finish with chives, thinly sliced radishes, a little extra smoked paprika, and more salt if needed.
  12. Step 12 - 🍴🥗😊
    Serve warm or at room temperature with a simple green salad or bitter leaves if you like.

Additional

This dish borrows the soul of a Spanish tortilla but freshens it for late spring with spring onions, saffron, and a tangy manchego yogurt that makes the plate look restaurant-level. For extra drama, serve it on a white platter so the green herb oil and bronzed onions really pop. You can also add blanched peas or asparagus tips for more seasonal color.