Description
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.
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 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 4