Spanish Tortilla (Tortilla de patatas) with California Golden Raisins Catalan Sauce

A small torte or Spanish omelet served with a rich tomato and raisin sauce.


  • Serving Size: 2 pieces


    California Golden Raisin Catalan Sauce

    • 1 1/2 cups California golden raisins
    • 1/2 cup warm sherry wine
    • 1 1/2 cups diced plum tomatoes, seeds removed
    • 1 tiny pinch of saffron
    • 1 garlic clove, minced
    • 1 teaspoon minced fresh oregano
    • 1 tablespoon minced fresh Italian parsley
    • 1/4 cup pine nuts, toasted
    • 2 dried Black Mission figs, stems removed and diced
    • 2 shallots, minced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon extra virgin olive oil
    • Kosher salt and fresh cracked black pepper, to taste

    Spanish Tortilla

    • 12 egg whites
    • 2 cups peeled and sliced 1/4-inch thick potatoes
    • 1 tablespoon olive oil
    • 8 ounces skinless, boneless, roasted chicken breasts
    • 4 cups sliced baby mushrooms
    • 10 fresh basil leaves, chiffonade


    California Golden Raisin Catalan Sauce

    Measure raisins into mixing bowl. Add sherry and set aside to soak for 20 minutes. Stir in remaining ingredients just to combine and let stand at room temperature to meld flavors.

    Spanish Tortilla

    Preheat oven to 350°F. In a mixing bowl, beat eggs and season with salt and pepper. Toss potatoes in egg mixture to coat well. Set aside. Heat oil in a 12-inch ovenproof skillet over medium-high heat and quickly arrange a single layer of egg-coated potatoes in the hot pan. Layer chicken, mushrooms and basil on top. Arrange remaining potatoes over all and press together lightly with spatula. Place in preheated oven and bake at 350°F for 10 to 20 minutes or until set and bottom is browned. Turn onto sheet pan lined with parchment. Keep warm.

    To Serve
    Reheat and cut tortilla into 12 portions. Serve with California Golden Raisin Catalan Sauce spooned on top.

    Nutrition Facts Per Serving

    Calories 400 (24% from fat); Total Fat 11g (sat 2g, mono 6g, poly 2g, trans 0g ); Cholesterol 30mg; Protein 23g; Carbohydrate 52g; (Dietary Fiber 4g; Sugars 33g; ); Iron 3mg; Sodium 150mg; Calcium 54mg; Potassium 947mg

    This recipe is found in the following categories:

    Special Diet

    World Flavors

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