Tapas Españolas | Juan Luis Torres

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is often more affordable.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol while tofu provides a plant-based alternative.

onion

🥗Healthier: leeks

💰Cheaper: scallions

Leeks add a milder flavor, while scallions are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes offer more nutrients, while frozen hash browns save prep time.

Peel and slice the potatoes thinly.

Heat olive oil in a skillet over medium heat until shimmering.

Add the sliced potatoes to the skillet and cook until soft, about 10-15 minutes.

Stir occasionally to ensure even cooking and prevent sticking.

While the potatoes are cooking, beat the eggs in a bowl and season with salt and pepper.

Add the chopped onion to the potatoes and cook until translucent, about 5 minutes.

Drain excess oil from the skillet, leaving a thin layer.

Pour the beaten eggs over the potatoes and onions, ensuring even coverage.

Cook on medium heat until the edges set, about 5 minutes.

Carefully flip the tortilla using a plate and cook the other side until set, about 3-4 minutes.

Slide the tortilla onto a serving plate and let it cool slightly before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens