This variety of Spanish tortilla is typically made by combining whisked eggs with lamb or calf brains and testicles. Optional additions occasionally include peas, breadcrumbs, nuts, potatoes, chorizo, peppers, or jamón de Trevélez.

Bone marrow is also sometimes used as an ingredient. The brains and testicles are first sautéed with white wine and bay leaves before they are combined with other ingredients. The dish is usually found in Andalusia, but it is traditionally associated with Granada.

It is believed that it originated in the Sacromonte neighborhood of Granada, an area known as the gypsy quarter and the flamenco center of Andalusia. Like other types of Spanish tortillas, this version is also fried in the pan and is quite thick, with the crispy outer layer and a soft center.