Air Fryer Spanish Tortilla Recipe

Eggs: Provide the base and structure for the tortilla.

Potatoes: Add heartiness and texture to the dish.

Onion: Contributes a subtle sweetness and depth of flavor.

Olive oil: Used for greasing the air fryer basket and enhancing the overall taste.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and complexity.

When preparing the potatoes for this Spanish tortilla, ensure they are sliced uniformly thin. This not only helps them cook evenly but also allows them to absorb the egg mixture more effectively, resulting in a cohesive and well-set tortilla. Additionally, consider soaking the sliced potatoes in water for about 10 minutes before mixing them with the eggs. This removes excess starch, preventing the tortilla from becoming too dense and ensuring a lighter, fluffier texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well for binding and adds a slightly nutty flavor.

• eggs - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg. It provides a similar texture and is a good vegan alternative.

• peeled and thinly sliced potatoes - Substitute with sweet potatoes: They offer a different but pleasant sweetness and are packed with nutrients.

• peeled and thinly sliced potatoes - Substitute with yams: Similar to sweet potatoes, yams provide a unique flavor and are a nutritious alternative.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a different depth of flavor.

• chopped onion - Substitute with leeks: Leeks offer a more subtle onion flavor and can add a nice texture to the tortilla.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight coconut flavor and is also good for high-heat cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but adjust the quantity to taste.

• Allow the Spanish tortilla to cool completely before storing. This helps prevent condensation, which can make it soggy.
• Wrap the tortilla tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from absorbing any odors from the fridge.
• Place the wrapped tortilla in an airtight container to provide an extra layer of protection.
• Store the container in the refrigerator for up to 3-4 days. This ensures the tortilla remains safe to eat and retains its flavor.
• For longer storage, slice the tortilla into individual portions. This makes it easier to thaw and reheat only what you need.
• Wrap each portion in plastic wrap or aluminum foil, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the wrapped portions to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Store in the freezer for up to 2 months. This allows you to enjoy the Spanish tortilla at your convenience.
• To reheat, thaw the desired portion in the refrigerator overnight. This ensures even reheating and maintains the tortilla's texture.
• Reheat in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. Alternatively, you can reheat in the microwave on medium power for 1-2 minutes.

• Preheat your oven to 350°F (175°C). Wrap the Spanish tortilla in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Use your air fryer for a quick reheat. Set it to 350°F (175°C) and place the tortilla in the basket. Heat for 5-7 minutes, checking halfway to ensure it doesn't overcook.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the tortilla in the skillet. Cover with a lid and heat for about 5 minutes on each side, or until warmed through.

• Microwave for a fast option. Place a slice of tortilla on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure it heats evenly.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the tortilla on a baking sheet and cover with aluminum foil. Heat for 10-12 minutes, or until thoroughly warmed.

• Air fryer: Used to cook the tortilla, providing a crispy texture without the need for excessive oil.

• Mixing bowl: Used to whisk the eggs and combine them with the potatoes and onions.

• Whisk: Used to beat the eggs until they are well mixed with the salt and pepper.

• Knife: Used to peel and thinly slice the potatoes and chop the onion.

• Cutting board: Provides a safe surface for slicing the potatoes and chopping the onion.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Spatula: Used to mix the potatoes and onions into the egg mixture and to help pour the mixture into the air fryer basket.

• Olive oil spray or brush: Used to grease the air fryer basket to prevent the tortilla from sticking.

Pre-slice ingredients: Use a mandoline to quickly and uniformly slice potatoes and onions.

Batch whisking: Whisk eggs in larger batches and store in the fridge for future use.

Preheat while prepping: Start preheating the air fryer while you prepare the ingredients to save time.

Use cooking spray: Instead of greasing the air fryer basket with olive oil, use a cooking spray for a quicker application.

Cool quickly: Place the cooked tortilla on a wire rack to cool faster before slicing.