Online Cooking Class

Eggs the Spanish Way

Sat | Apr 15, 2023 | 10A–12P PT

Teacher Camila Loew

April is peak egg season in Spain. The days are warmer and longer and the pasture raised hens are at their best, fattening up on plentiful grasses and grubs. According to Camila Loew, the egg is "the best ingredient there is". Join her for this online class to cook some of Spain’s most beloved egg dishes.
Camila will treat us to Tortilla de Calabacín, a lesser known (and less heavy) omelette cousin to the ubiquitous tortilla española. You’ll learn to make famed Huevos Rotos, broken up fried eggs served atop pan-fried potatoes. Keep it vegetarian or garnish with bacon or Serrano ham (or more veggies) as you like. For a little something sweet, you’ll be won over by Torrijas a.k.a. Spanish French toast.
Invite your friends or family and sit down at the end of class to a fantastic Saturday lunch, as we toast each other with a refreshing Rosemary Mint Sparkler cocktail (or mocktail), Camila’s twist on the rebujito of Andalusia.

Menu | Recipes

Zucchini Omelette
Tortilla de Calabacín

Huevos Rotos
Broken Eggs

Torrijas
Spanish French Toast

Rosemary Mint Sparkler
Rebujito Cocktail/Mocktail


Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list


Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 14 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Camila Loew

CAMILA LOEW is the founder of Sobremesa and Sobremesa Culinary Tours. After receiving her Ph.D. in Humanities and an academic career, her focus shifted to food, specializing in health-supportive cooking, and attended culinary schools in Barcelona and New York City.
Camila and her family lived in Barcelona for 15 years, where she fell in love with the Mediterranean way of cooking and eating. They moved to Berkeley in 2013, where she became known throughout the Bay Area for her authentic paellas, prepared on site at many parties, and for teaching Spanish and Mediterranean cuisines.
She is a certified nutrition consultant and works with clients individually as well as at the Cancer Support Community, where she teaches Eating for Healing. She is also Academic Coordinator at the Torribera Mediterranean Center, a joint venture between the University of Barcelona and the Culinary Institute of America, promoting education on Mediterranean diets.
Camila loves tea, Japan, and picnics. Although she misses Berkeley’s food scene terribly, in 2018 Camila moved her home base back to Barcelona. She continues to develop the culinary travel wing of Sobremesa, offering food-based tours to Japan, Barcelona, Jerusalem, and the Basque Country.
More about Camila

Other Classes taught by Camila

Camila’s Mediterranean Picnic
Sun | Apr 14, 2024 | 10A