A brown plate topped with fried tortillas and orange scrambled eggs

Spanish eggs

Name: Spanish eggs
Total time: 3 h
Yield: Serves 4 as a brunch
Cuisine: Spanish
Ingredients: 200g maize flour; 60g plain flour plus extra for dusting; 1 litre light olive oil for deep-frying; 4 white onions thinly sliced; 150ml olive oil; 30ml single cream; 10g cabrales (or any other blue cheese); 4 eggs

Nacho Manzano

Published: December 3, 2021 at 3:02 PM

Save recipe

Serves 4 as a brunch

Easy

Total time: 3 hrs

+ resting

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Homemade corn tortos (deep-fried flatbreads) are the perfect base for these softly scrambled eggs, rich with cream and blue cheese. This recipe comes from Nacho Manzano of Casa Marcial, Spain

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for Spanish eggs and smoked trout, then also check out our scrambled eggs, huevos rancheros, Spanish omelette and piperade recipe.

Try this Spanish eggs recipe from Spanish chef Nacho Manzano. Nacho says, "In the 17th century, corn was brought to Asturias by the Spanish conquistadors from Mexico. The soil and climate make it a high-yielding crop, so it’s become a staple of the Asturian diet. If you travel through Asturias, you will see a lot of corn fields, which brings up a lot of childhood memories for me of playing around them. The first dish I cooked when I was 14 years old was a corn tortos with scrambled eggs, onion and cabrales cheese. Corn tortos was a very humble food that you ate when there was no bread at home, and it wasn’t on restaurant menus. Now you can find tortos with all kinds of ingredients in most restaurants in Asturias. We put it on Casa Marcial’s first menu and the dish has been present in all my restaurants ever since – it’s still a success."

This is a recipe that Nacho shared as part of his guide to Asturian cuisine. Check it out to learn about Asturian seafood, cider, traditional rice pudding and more.

Nacho Manzano and his sisters Esther, Olga and Sandra were born in the house that’s now their two Michelin starred restaurant, Casa Marcial, in La Salgar, Spain. He is also executive chef at Ibérica restaurants in London and Leeds. While the menu at Ibérica showcases dishes from around Spain – including tapas, paella and jamón ibérico – it’s Casa Marcial’s dishes that have made Nacho one of Spain’s most celebrated chefs. Championing sustainability, his passion is for the produce that grows around his restaurant.

Learn about Spanish coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

Spanish eggs recipe

Ingredients

Nutrition

TORTOS

200g maize flour
60g plain flour

plus extra for dusting
1 litre light olive oil

for deep-frying

SCRAMBLED EGGS

4 white onions

thinly sliced
150ml olive oil
30ml single cream
10g cabrales (or any other blue cheese)
4 eggs

Nutrition: per serving

kcal544
fat23.8g
saturates4.6g
carbs69.6g
sugars10.9g
fibre4.5g
protein10.6g
salt1.5g

Method

step 1

For the tortos, mix together the two flours in a medium bowl and gradually add 200ml of lukewarm water and 1 tsp of salt while working the dough well with your hands until incorporated. Cover and rest the dough for 6 hours.
step 2

For the eggs, tip the onions into a pan over a low heat with the oil and a pinch of salt, and gently cook for 2 hours until really soft and dark. Drain the onions into a bowl through a fine sieve, discarding the oil. Heat the cream and cheese together over a low heat, stirring until the cheese has melted and the mixture is smooth. Season to taste, then add the onions and eggs, and stir quickly until you have creamy scrambled eggs. Keep warm.
step 3

Divide the dough into four 20g portions, then roll these out over a lightly floured worksurface into very thin 9cm discs.
step 4

Heat the olive oil in a deep frying pan to 180C or until a cube of bread browns in 30 seconds. Fry the tortos in batches for 2-3 minutes or until puffed up and very light. Turn over and fry until crisp and golden, then remove to a plate lined with kitchen paper to drain. Serve topped with a thin layer of the scrambled eggs.

Try more egg recipes

Authors

Nacho Manzano headshot

Nacho Manzano

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue