Air Fryer Spanish Tortilla Recipes

AIR FRYER SPANISH TORTILLA

Air Fryer Spanish Tortilla image

A Spanish tortilla is just as tasty when made in your air fryer. This recipe saves on cleanup and reduces oil from the traditional recipes. Try this nestled in a ciabatta roll with some hot sauce.

Provided by Buckwheat Queen

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
⅛ cup leek, sliced into 1/4-inch pieces
5 eggs
¼ cup grated Pecorino Romano cheese
salt and ground black pepper to taste
⅛ cup chopped fresh flat-leaf parsley

Steps:

Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
Preheat an air fryer to 325 degrees F (160 degrees C).
Drain the potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 17.4 g, Cholesterol 240.2 mg, Fat 11.7 g, Fiber 2.1 g, Protein 12.2 g, SaturatedFat 3.7 g, Sodium 222.6 mg, Sugar 1.4 g

EASY TORTILLA ESPAñOLA RECIPE BY TASTY

Easy Tortilla Española Recipe by Tasty image

This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We're keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.

Provided by Matt Ciampa

Categories Breakfast

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups olive oil, plus more as needed
1 lb russet potato, peeled and sliced into 1/8 in rounds (1mm)
1 medium onion, thinly sliced
2 teaspoons kosher salt, divided
6 large eggs
freshly ground black pepper, to taste

Steps:

Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5-7 minutes. Remove the pan from the heat.
Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2-3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4-5 minutes.
Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2-3 minutes.
Slide the tortilla onto the plate and let rest for 5-10 minutes before slicing and serving.
Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 19 grams, Fat 76 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

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