Spanish-Style Tortilla with Root Vegetables and Green Romesco

Bring bold, Spanish-inspired flavors to your next brunch or breakfast with this Whole30 take on a classic Spanish tortilla. This Spanish-Style Tortilla with Root Veggies and Green Romesco is a bonus recipe from The New Whole30. Packed with tender vegetables and topped with a vibrant sauce‚ it’s hearty, flavorful, and perfect for your next Whole30 breakfast. 

A traditional Spanish tortilla features thinly sliced potatoes layered with eggs. But this Whole30 version takes it a step further by incorporating a colorful medley of starchy root vegetables. Yukon gold potatoes, sweet potatoes, parsnips, and turnips come together for a satisfying blend of flavors and textures—earthy, slightly sweet, and perfectly tender. Plus, the added veggies bring a boost of fiber to keep you feeling full and energized. 

The green romesco is a twist on the classic Spanish sauce, typically made with red peppers and tomatoes. This Whole30-compatible version swaps in tomatillos, green bell peppers, and smoky poblano for a bright, herbaceous sauce with just the right amount of mild heat. Toasted nuts, fresh spinach, and a touch of sweetness from a Medjool date round out the flavors, creating a rich, velvety sauce that pairs perfectly with the tortilla. Bonus: You’ll have extra romesco for drizzling over grilled veggies, protein, or even use as a dip. 

Our Spanish-Style Tortilla with Root Veggies and Green Romesco is more than just a brunch showstopper—it’s a versatile dish that works for any meal. Whether you’re hosting guests or making a special weekend breakfast, this Whole30 dish is sure to impress. 

Tip: The green romesco is even better when made a day ahead, allowing the flavors to meld and deepen. Store leftovers in the fridge and enjoy within three days.

Spanish-Style Tortilla with Root Vegetables and Green Romesco

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Roast 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

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Ingredients  

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For the romesco

• 1 green bell pepper seeded and quartered
• 1 poblano pepper seeded and halved
• 1 tomatillo husk removed, rinsed and halved
• 3 tbsps extra-virgin olive oil
• ½ cup whole almonds, walnuts, hazelnuts, pepitas (pumpkin seeds), or pine nuts
• 2 cups fresh spinach leaves
• 1 Medjool date pitted and coarsely chopped
• 2 tbsps sherry vinegar
• ¼ tsp smoked paprika
• Salt and black pepper

For the Tortilla

• ½ lb Yukon Gold potatoes peeled, quartered, and thinly sliced
• 1 parsnip peeled and thinly sliced into coins (see Tip)
• 1 small turnip peeled, quartered, and thinly sliced
• 1 small sweet potato peeled, quartered, and thinly sliced
• 1 tsp coarse salt plus a pinch
• ¾ cup extra-virgin olive oil
• 1 small onion thinly sliced
• 6 large eggs
• 2 tbsps Whole30-compatible chicken broth

Instructions

Make the green romesco

• PREHEAT the oven to 425°F. Line a large-rimmed baking pan with parchment paper.
• ARRANGE the peppers and tomatillo on a prepared pan and drizzle with 1 tablespoon of the olive oil; toss to coat. Roast vegetables until they’re soft and beginning to char, about 10 minutes.
• TRANSFER to a food processor with the remaining 2 tablespoons oil, nuts, spinach, date, vinegar, and paprika. Blend until smooth. Season to taste with salt and pepper and transfer to a container. Cover and refrigerate until ready to serve.

Make the tortilla

• IN a large mixing bowl, toss Yukon Gold potatoes, parsnip, turnip, and sweet potato with the ½ teaspoon salt. In a large nonstick skillet, heat the olive oil over medium high heat until shimmering.
• REDUCE heat to medium low and add the vegetables in an even layer. Cook until vegetables are halfway cooked, about 7 minutes, stirring occasionally to prevent sticking and browning.
• ADD the onion, reduce heat to low, and cook until everything is soft, about 15 minutes more. Transfer the vegetables to a colander set over a bowl using a slotted spoon and drain thoroughly. Remove 3 tablespoons of the cooking oil; strain the remaining oil and save for another use (It is deliciously flavored from the onion).
• BEAT the eggs, chicken broth, and a pinch of salt in a large bowl. Gently fold in the vegetable mixture and lightly mash the vegetables with a fork to crush them into the eggs. Return the skillet to the burner and heat 2 tablespoons of the reserved oil over medium high.
• POUR the egg mixture into the pan and flatten the vegetables with a spatula until the top is even. Reduce heat to medium-low and cook. Cover and cook for 10 minutes, sliding a spatula underneath the eggs to prevent sticking as the eggs begin to set.
• WHEN the top of the tortilla is moist, but not overly wet, loosen it from the skillet with a spatula, then place a large plate on top of the skillet, serving side down, and quickly invert the pan to release the tortilla from the skillet.
• RETURN the skillet to the burner. Add the remaining 1 tablespoon reserved oil, then slide the tortilla back into the skillet; use the spatula to reshape the tortilla if needed. Reduce heat to low. Cover and cook until the tortilla is set and a toothpick comes out clean when inserted into the center, about 5 minutes.
• SLIDE the tortilla on the plate again and pat the surface dry with paper towels. Slice into wedges and serve with green romesco.

Notes

Tip: The romesco recipe yields about 1½ cups, so you’ll have leftovers to use on roasted or grilled meats and vegetables. Romesco is best made one day before serving, so the flavors can develop, but can be made up to three days ahead and stored in a tightly sealed container in the refrigerator.

Larger parsnips can have a tough, woody core in the center, which should be removed before roasting. After peeling, trim the tops and bottoms of the parsnips, then cut them in half (cross-wise, not length-wise). Working with the largest piece, stand the chunk up on its base—you’ll see the core running down the middle. Cut each chunk into quarters, then using a paring knife, trim the core sections away and discard.