Paladar Spanish Tortilla and Harissa

By Greg Arnold

We’re still buzzing from our Paladar dinners a few weeks ago here in the high desert. It was some of the first warm nights this spring, with a super bloom of yellow flowers on all sides of our incredible location, A-Z West. Our friend and chef Greg Arnold knocked it out of the park with the menu, but the favorite was the Spanish Tortilla passed around on a huge wooden cutting board and served with a bowl of spicy harissa trailing behind it. Lucky for us, Greg shared this recipe to make it at home.

Spanish Tortilla

  • 1 ½ pounds yukon gold potatoes
  • 1 medium yellow onion
  • 10 eggs
  • 2 ¼ cups Wonder Valley Olive Oil
  • Pimenton
  • Sea salt
  • Black pepper


Crack your eggs into your mixing bowl. Add a teaspoon of salt and ½ teaspoon of black pepper. Whisk together. Now, peel the potatoes. Half them lengthwise if they’re big, and cut them into ¼ inch pieces. Now, place them into a bowl of water. Cut your onion in half and then into slices. Warm your pan and add 2 cups of olive oil. Now remove your potatoes from the water and pat completely dry. Add your potatoes to the pan on medium heat. Stir occasionally. Cook for 8 minutes. Now add the onions. Cook for 5 minutes. Now transfer them onto your baking sheet using your slotted spoon. Season with salt and 1 teaspoon of pimenton. Allow to cool. Strain the oil from the pan into a metal container or heat proof container. Wipe your pan clean. Add ¼ cup olive oil to the pan on medium heat. Add the potato onion mixture to the eggs and stir to incorporate. Now add the mixture to the pan. Evenly distribute the mixture. Allow it to cook undisturbed for about 10 minutes. Sprinkle the top with pimenton. Now prepare for your flip. Remove the pan from the heat. Place a plate on top of the pan and now flip. Now cook the uncooked side in the pan for about 3 minutes on medium heat. No oil. Then transfer to a plate.


  • 2 cups dried whole red chilis
  • 5 cloves garlic
  • 1 cup pureed tomato
  • 1 cup apple cider vinegar
  • 2 tbsp salt
  • 1 tbsp caraway seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • Wonder Valley Olive Oil


Remove stems from red chilies and rehydrate in warm water. Remove seeds if you want it less hot. Toast the caraway, cumin, and coriander seeds in a dry heavy pan on low until fragrant. Allow to cool, then blend in a spice grinder. Peel the garlic. After the chilies are rehydrated, drain them and put them in a food processor with the garlic, ground seeds, and salt. Blend, while drizzling in a small amount of olive oil until you have a thick paste. At this point you have a classic harissa paste which is amazing for rubs and marinades. To make it harissa hot sauce, add in the tomato puree and vinegar and blend until smooth. Store in a mason jar - it lasts in the refrigerator for months.

Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Greg Arnold

Greg Arnold is one of our favorite chefs. Cortez, where Greg was the head chef, was our go-to date night when we lived in LA. It had absolutely beautiful small plates and a rotating menu that boasted the most perfect peak-season produce from California with Mediterranean influences. You may also know Greg from Mesa Verde Restaurant, or perhaps his company, Dark Horse Organics, which offered small batch outrageously delicious pantry items, all heavily Japanese inspired.