Layers of Flavour: A Spanish Tortilla with Smoked Paprika

Golden on the outside and tender at the centre, Spanish tortilla is a dish built on patience and a handful of humble ingredients. While it shares its name with the flatbread of Latin American cooking, this is something entirely different: a classic from Spain, made by slow-cooking potatoes and onions in olive oil, then folding them gently into beaten eggs and cooking the mixture until just set.

Served warm or at room temperature, it’s deeply satisfying—especially when made with care. Whether sliced into wedges as part of a light lunch or served cold the next day, it’s a staple that feels both comforting and quietly elegant.

In this version, a subtle twist makes a real difference: La Chinata Smoked Paprika, made from Spanish peppers that are slowly dried over wood and finely ground. Stirred into the eggs, it adds a delicate warmth and smokiness that elevates the dish without taking it in an entirely new direction.

Even slicing is key to a well-made tortilla. Uneven cuts can result in undercooked centres or a tortilla that doesn’t hold together properly. While a sharp knife works in theory, a mandoline makes the process faster, easier, and more consistent. The Super Benriner Mandoline, available in the shop, is a favourite among professional chefs for its wide blade and clean, precise cuts. Unlike more compact models, it can handle larger vegetables—think cabbage wedges or squash—making it a true kitchen workhorse.

The cooking process is gentle: the potatoes and onions are poached slowly in olive oil, not fried, until soft and translucent. Then they’re combined with the eggs, poured back into the pan, and cooked slowly on the stovetop. The hardest part for most cooks is the flip—but with a steady hand and a flat plate or a large lid or even the back of a baking sheet, it’s easier than it looks.

Looking for something a little different? A non-traditional but brilliant serving idea comes from Donna’s, a neighbourhood restaurant in Toronto known for its thoughtful twists on classic dishes. They serve their tortilla with a dollop of sour cream and a drizzle of chili crisp—and it works beautifully. The cool cream and gentle heat cut through the richness of the tortilla and goes perfectly with the smoky paprika. Flavourfull carries Fly By Jing’s Sichuan Chili Crisp, a shop favourite for its balanced heat and deep umami.

Upgraded Spanish Tortilla
Serves 4–6

Ingredients
8 large eggs
1 tsp La Chinata Hot Smoked Spanish Paprika
2½ tsp Diamond Crystal Kosher Salt, divided
½ cup olive oil
1 medium onion, chopped
2 lbs Yukon Gold potatoes, peeled and sliced about 2mm thick

Method

1. Place the eggs in a medium heat-proof bowl. Add the smoked paprika and ½ tsp salt. Set aside.

2. In a medium (10-inch) non-stick frying pan, heat about 2 tbsp olive oil over medium-low heat. Add the chopped onion and cook for 2 minutes.

3. Add the potatoes, the remaining 2 tsp salt, and the rest of the oil. Cook gently for 20–25 minutes, stirring occasionally from the bottom with a rubber spatula or flat-edged wooden spoon, being careful not to break the potatoes. Cook until very tender and translucent. Remove from heat.

4. Carefully drain off any oil that hasn’t been absorbed and set it aside.

5. Add the hot potato mixture to the bowl with the eggs. Stir gently to combine, and let stand for about 5 minutes. The heat from the potatoes will slightly thicken the eggs.

6. Return about 1 tbsp of the reserved oil to the pan over medium-low heat. Scrape in the egg and potato mixture, then shake and swirl the pan to spread it evenly.

7. As the eggs begin to set, use a spatula to gently compress the sides inward so the tortilla forms a rounded edge. Turn the heat to low, cover, and cook for about 10 minutes, or until the tortilla is mostly set, with just a small area in the centre still soft.

8. To flip the tortilla, place a flat, heat-proof surface like a large lid or baking sheet over the pan. Using oven mitts, carefully invert the pan to release the tortilla, then slide it back into the pan cooked-side up. Drizzle a little of the reserved oil along the inner edge of the pan.

9. Cook on low for 2 minutes more, or until the bottom is fully set. Invert once more to serve.

Pro tip: A mandoline makes slicing the potatoes faster and more consistent. The Benriner Super Mandoline—wider and sturdier than most—is a tool professionals rely on. It handles everything from potatoes to cabbage wedges with ease.

This tortilla is rich, smoky, and satisfying, whether served warm or at room temperature. For a fresh take, try it the way Donna’s in Toronto does: with a dollop of sour cream and a drizzle of Fly By Jing’s Sichuan Chili Crisp. The combination is unexpected but deeply balanced—cool, spicy, and deeply savoury.

La Chinata Smoked Paprika, the Benriner Super Mandoline, and Fly By Jing Chili Crisp are all available online and ship across Canada.