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



  • 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


  • 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

A white-washed background topped with blue plates, with two English muffins, poached eggs and hollandaise sauce on top. There is a cup of coffee and glass of orange juice on the table

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