RECETAS DE VERANO: La tortilla de patatas perfecta, por Nino Redruello y Nacho Tarrazo | EL PAÍS

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.

Peel and slice the potatoes thinly.

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

Add the sliced potatoes and cook until tender, about 10-15 minutes, stirring occasionally.

In a separate bowl, whisk the eggs and season with salt.

Add the cooked potatoes to the egg mixture and stir gently to combine.

If using onions, sauté them in the skillet until translucent before adding to the egg mixture.

Wipe the skillet clean and add a little more oil if necessary.

Pour the potato and egg mixture back into the skillet, spreading it evenly.

Cook on medium heat until the bottom is set, about 5-7 minutes.

Carefully flip the tortilla using a plate and cook the other side until golden, about 5-7 minutes more.

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

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens