Tortilla del Sacromonte is a Granadina omelette of eggs cooked with brain, sweetbreads, lamb testicles and peas, named for the gypsy quarter that invented it.

Tortilla del Sacromonte takes its name from the gitano quarter above the Darro where it was created in the early 20th century, a thrifty dish using offal cuts the wealthier Centro restaurants discarded. The dish became canonical at Los Manueles, founded in 1917 on Calle Reyes Catolicos, and at Chikito, which sits on the site of the Cafe Alameda where Lorca and Manuel de Falla discussed the dish in the 1920s. Modern restaurants run a vegetable version for visitors who balk at the offal but the original still moves in every traditional Granadina kitchen, especially during San Cecilio in February.

Where to eat Tortilla del Sacromonte in Granada

5 editor picks for Tortilla del Sacromonte in Granada, ranked by editorial score. All Granada signature dishes · Tortilla del Sacromonte across every city.

Make it at home

Serves 445 minIntermediate

Ingredients

  • 8 eggs
  • 150g lamb brain, blanched
  • 150g lamb sweetbreads, blanched
  • 100g cooked peas
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 50ml extra virgin olive oil
  • Sea salt, black pepper, paprika to taste

Method

  1. Blanch the brain and sweetbreads in salted water with a splash of vinegar for 5 minutes, drain, and chop into small dice.
  2. Heat the olive oil in a non-stick pan. Sweat the onion and garlic until soft.
  3. Add the brain and sweetbreads. Saute until golden, about 4 minutes. Season with salt, pepper and a pinch of paprika.
  4. Add the peas and combine. Remove from heat to cool 2 minutes.
  5. Beat the eggs in a bowl. Pour over the offal mix and stir.
  6. Return to medium heat. Cook until the underside is set, about 5 minutes. Flip with a plate and cook the other side, 3 minutes.
  7. Slide onto a board. Rest 3 minutes before slicing into wedges.

Editor tip. Substitute mushrooms and artichokes for the offal if brain and sweetbreads are not available.

Common allergens: Egg.