Crawfish Tortilla Espanola

Whether it’s breakfast or brunch, a crawfish tortilla espanola—packed with spicy crawfish tails—is a surefire crowd-pleaser.

Yield: Serves 8

3 cups diced Yukon gold potatoes
1½ teaspoons salt, divided
2 tablespoons olive oil
1 cup chopped yellow onion
1 tablespoon minced fresh garlic
½ cup chopped green onion (green part only)
1 (12-ounce) package cooked crawfish tails
12 large eggs
¾ cup heavy whipping cream
2 teaspoons Creole seasoning (see note)
2 tablespoons butter, softened

Garnish: halved grape tomatoes and sliced green onion

Preheat oven to 350°.

Spray a 9-inch round cake pan with cooking spray. In a medium saucepan, add potato and 1 teaspoon salt; cover with water. Cook over medium-high heat until tender, about 5 minutes. Drain well.

In a medium skillet, heat oil over medium-high heat. Reduce heat to medium-low, and add onion. Cook, stirring occasionally, about 3 minutes; add garlic, and cook 2 minutes more. Add potatoes and green onion to cooked onion mixture, and stir gently to combine.

In a large bowl, whisk together eggs, cream, Creole seasoning, and remaining ½ teaspoon salt. Add butter in small pieces and whisk well.

To assemble in prepared pan, add half potato mixture, top with crawfish, and finish with remaining potato mixture. Pour egg mixture over ingredients. Sprinkle with additional Creole seasoning and fresh ground pepper.


Bake until top is golden brown and mixture is set, about 45 minutes. Let stand in pan for 10 minutes; invert onto a platter, then invert again onto serving platter. Garnish with grape tomatoes and green onion, if desired. Serve warm or at room temperature.

We used Zatarain’s Creole Seasoning.