Air Fryer Spanish Tortilla Recipes

AIR FRYER SPANISH TORTILLA

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.

AIR FRYER FLOUR TORTILLA BOWLS

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).
• Heat tortilla in a large skillet or directly on the grates of a gas stove until soft and pliable. Place tortilla inside souffle dish, patting bottom down and fluting tortilla up the sides of the dish.
• Air fry until tortilla starts to turn golden brown, 4 to 5 minutes.
• Remove tortilla bowl from souffle dish and place upside down in the basket. Air fry until golden brown, an additional 1 to 2 minutes.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.