Simple Tortilla Espanola Recipe | TODAY

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthier fat profile.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

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

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions offer a milder flavor, while leeks can be more affordable.

Cut the onion into a Julien cut, long and thin, and let it sit until slightly caramelized but not brown.

Slice the Yukon Gold potatoes thinly, aiming for a thickness like a thicker chip.

Add the potatoes to the skillet and cook until they are translucent and soft yet still firm.

Add the onions to the potatoes in the skillet and cook together until softened.

Season the mixture with smoked paprika, salt, and black pepper.

In a bowl, whisk together 6 eggs and add the cooked potatoes, onions, green peppers, and garlic, mixing gently to combine.

Heat the skillet and pour the egg mixture in, filling it to the top.

Cover the skillet and cook for about 5 minutes until the edges are firm and puffed up.

Check the tortilla; if the edges are firm, it indicates it is cooked through.

Cover again and cook for another minute or two to ensure the top is fully cooked.

Once done, remove from heat and let it cool slightly before cutting into squares for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens