Making a Spanish tortilla in your air fryer yields the same delicious results. This recipe uses less oil than conventional recipes and requires less cleaning. Try this with some hot sauce tucked inside a ciabatta bread.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
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
Instructions
- 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 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 | 222 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 240 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 223 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly and turned out delicious!!! Very easy to do in the airfryer. Will make it again!!!
This was super delicious