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Classic Tortilla with Ceviche Avocado Salad

Lori Pruitt from United States

30 minutes
Cooks in
60 minutes
Country of origin

This copper-haired, green-eyed, freckled-faced single mom of two began my Spanish culinary journey almost 12 years ago when my daughter was assigned Spain for her school International Festival. She was tasked with presenting Spanish food to her class. We struggled to find something unique and stumbled upon Ceviche – raw fish cooked with lime juice. Wow. While we weren’t sure how sixth graders would react, it was so easy to make that it would be OK if it was an epic fail. We decided to try it, and it has since become a staple for us. Not only do we make it, we try it when we travel – we tried it on our Mother-Daughter graduation trip to Panama and again last summer during our family vacation and my three weeks spent in Spain – first, in Madrid, then, Barcelona, and, finally, in San Sebastian. Now, though, I have expanded my recipe to a simple Ceviche Avocado Salad with Classic Spanish Tortilla. When we arrived in Spain last summer, hopping off the red-eye, hungry and ready to nap, we found a restaurant on a Plaza near our hotel on Gran Via and ordered a tortilla, expecting the typical “American” quesadilla tortilla. What we got instead was the fantastic, light, egg and potato creation that was remarkable! I had to learn how to make one myself. I love cooking with eggs – omelets, fried, poached, frittata – so many methods, and each gets easier, the more I experiment. The Spanish Tortilla is no exception. I have my favorite Cast Iron skillet to cook it in and my French mandoline to slice the potatoes – all combine to make this simple combination a complete meal, yet it takes only a few easy ingredients and less than 30 minutes of prep time. The combination reminds me of classic lunch or brunch fare – a French quiche with a side Caesar salad or an Italian Frittata with fresh greens, but this combination is uniquely Spanish and it has become uniquely mine. It’s great for a busy week night, my Book Club gathering, or a fancy “want-to-impress” dinner date.


  • 1/2 pound firm white fish
  • fresh lime juice
  • 1 tomato
  • 1 avocado
  • olive oil to drizzle
  • chili powder to taste
  • salt to taste
  • 6 eggs
  • 3 small white potatoes
  • 1 small sweet onion
  • salt and pepper to taste


  • Cut fish into small bite sizes
  • Juice limes and cover fish with lime juice
  • Cover fish with plastic wrap and refrigerate for one and a half hours.
  • While fish is marinating, cut avocado and tomato into small chucks.
  • Slice potatoes evenly and cook in 10″ cast iron skillet, slowly to soften and cook through. Remove from pan.
  • Chop onion and sweat slowly until translucent.
  • Beat eggs, and add eggs, potatoes and onion to skillet.
  • Cook over low heat, flipping once until cooked through.
  • Remove fish from refrigerator. Toss with tomato and avocado, drizzle with olive oil, salt and pepper to taste.
  • Serve tortilla with ceviche and enjoy.


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