Spanish Potato Omelette (Tortilla de Patatas)
Immerse yourself in the heart of Spanish cuisine with this authentic Tortilla de Patatas, a culinary masterpiece where simplicity meets perfection. Imagine tender potatoes skillfully golden-fried in olive oil, enveloped in a creamy blanket of fresh eggs. This iconic dish, a true symbol of conviviality, instantly transports your taste buds under the Iberian sun. Its soft texture and comforting taste make it a staple of Spanish tables, equally delicious as tapas or a main course. Whether for a summer picnic or dinner with friends, this tortilla will delight all palates with its perfect balance of sweetness and flavor.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Peel the potatoes and cut them into regular 2 cm cubes. Finely slice the onion if you use it.
- 2
In a large non-stick pan, heat the olive oil over medium heat. Add the potatoes and onion. Sauté for 15-20 minutes, stirring regularly, until tender and lightly golden.
- 3
In a bowl, beat the eggs with salt until the mixture is homogeneous. Lightly drain the cooked potatoes (keep the oil) and gently incorporate them into the beaten eggs.
- 4
In the same cleaned pan, pour the egg-potato mixture. Cook over low heat for 6-7 minutes until the edges are set and the center is still slightly runny.
- 5
Cover the pan with a flat plate and turn it over with a firm, quick motion. Slide the uncooked tortilla back into the pan and continue cooking for 4-5 minutes to obtain a soft texture.
- 6
Let rest for 2-3 minutes before cutting into portions. Sprinkle with fresh chopped parsley.
- Cut potatoes into regular cubes for even cooking
- Covering the pan allows for more even cooking
- Use a plate slightly larger than the pan to facilitate turning
- For a runnier tortilla, reduce the second cooking time by 2 minutes
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