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Tortilla Española a la Anais


  • Extra-virgin olive oil
  • 2 kohlrabi bulbs
  • 1 yellow onion, chopped
  • 6 eggs


Tortilla Española a la Anais

by Anais Goldberg | cookwithanais.podia.com

  • Preheat oven to 350. Peel and chop the kohlrabi into roughly one-inch squares, about ¼ inch in width. 
  • In a medium sized skillet, warm 2 tablespoons of EVOO over medium-high heat.
  • Add onions to skillet and sauté until soft.
  • Season with salt and pepper. Once soft, turn off heat and allow them to cool down a bit so that they don't cook the eggs when merged. 
  • Grease a pie pan with a tablespoon of extra-virgin olive oil.
  • Beat six eggs in a medium bowl.
  • Pour the cooked kohlrabi and onions into the pie pan and spread it around to create an even layer.
  • Pour the eggs on top of the vegetables and use a spatula to help distribute them evenly around the pie pan.
  • Place into the center of the oven and cook for 30 minutes. Center should be firm.
  • Serve immediately or at room temperature.

This will also freeze very well. Simply place a layer of saran wrap over it and place in the freezer. To reheat from frozen, place in a 300 degree oven for about 30 minutes.

You may substitute Kohlrabi with just about any hearty vegetable you want, have fund and get creative 💚