Tortilla de patatas recipe - KitchenAid

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

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

Attach the Food Processor Attachment fitted with the Shredding Disc onto the stand mixer. Push the onion through on speed 6.

Peel the potatoes. Insert the Slicing Disc into the Food Processor Attachment and slice the potatoes on speed 6.

In a large frying pan, heat the olive oil on medium-high heat. Add the onions and fry them until they are soft and slightly caramelised. Add the potatoes to the pan and fry for 10 minutes until they are cooked through.

Break the eggs into a bowl. Add salt and hot potatoes and gently mix everything together. Cover with a towel and let sit for about 10 minutes.

Transfer the mixture into a small frying pan.

Cook on medium heat until the sides and top have just set and the base is lightly golden-brown. Flip tortilla using a large spatula.

Cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens