Nellie's Free Range Eggs


Tortilla Española

This traditional Spanish dish will fill your entire house with savory aromas, letting everyone know that breakfast (or dinner) is almost ready! Topping the tortilla with crumbled feta cheese is a unique spin that makes for a beautiful presentation and is sure to impress. Our thanks to Josh and Mike of Brothers Green for this recipe.


2 russet potatoes
1 large onion
Olive oil for cooking
6 large Nellie’s Free Range Eggs
1/4 cup of fresh parsley, chopped
Salt and freshly ground black pepper
1/4 cup of feta cheese, crumbled


  1. Thinly slice potatoes and onion.
  2. In a small nonstick skillet, add 1/2 inch of olive oil, then heat the oil to around 350F over medium high heat.
  3. Add the onion and potatoes and fry until golden, about 5 to 10 minutes. Transfer the fried potatoes and onions into a mixing bowl and add the eggs, parsley, and desired amount of salt and pepper. Stir together and let sit for about 5 minutes, until mixture has slightly thickened.
  4. Discard most of the oil from the skillet, leaving around 1 to 2 tablespoons, and pour in the egg mixture. Cook for 5 to 6 minutes, until the bottom is golden brown and fully releases from the pan.
  5. Flip the egg mixture onto a plate or cutting board, then carefully slide it back into the pan to cook the opposite side for another 2 to 3 minutes, until the center is perfectly cooked through.
  6. Remove from the pan and top with cheese. Enjoy!


Cook time: 20-25 minutes


2-4 servings