Spanish Tortilla With Tomato Salad - Melissa Clark's Recipe | The New York Times

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while sunflower oil is more budget-friendly.

eggs

🥗Healthier: egg whites

💰Cheaper: flaxseed meal

Egg whites reduce cholesterol, while flaxseed meal is a plant-based alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

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

onions

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

Slice up the potatoes and blot them dry with a towel to remove excess moisture and starch.

Heat about 1.5 cups of olive oil in a large skillet until warm.

Add the sliced potatoes to the skillet, ensuring they are covered with oil, and cook until tender, about 10-15 minutes, stirring occasionally.

Drain the potatoes and onions, saving some oil for later use.

Whisk the eggs with salt and black pepper until homogeneous.

Heat the skillet again and add the potato and onion mixture to the eggs, stirring to combine.

Transfer the skillet to the oven to cook the tortilla until solid, about 5 minutes.

Prepare a tomato salad with grape tomatoes, Italian frying pepper, garlic, scallions, and some of the reserved olive oil for dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens