TORTILLA ESPAÑOLA; ALIADA PARA SACARTE DEL APURO/Marisolpink

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.

Prepare a high-sided skillet (about 4 fingers deep) for cooking the tortilla.

Pour a generous amount of olive oil into the skillet, enough to fry the potatoes.

Wash and dry the potatoes, then cut them into irregular pieces, either in cubes or leaving the skin on.

Add the potatoes to the hot oil, ensuring they are fully submerged.

Cook the potatoes for about 20-30 minutes, adjusting the heat to ensure they cook through without becoming overly browned.

After about 15 minutes, check the potatoes for doneness; they should be soft inside but not overly crispy.

If desired, add chopped onion and/or leek to the potatoes, cooking them until they are tender and flavorful.

Once the potatoes and onions are cooked, remove them from the oil and set aside.

In a separate bowl, crack 12 eggs and beat them with salt and pepper to taste.

Add the warm potatoes and onions to the egg mixture, ensuring the potatoes cool slightly before mixing to avoid cooking the eggs.

Mix everything together until well combined, then return the mixture to the skillet with some of the reserved oil.

Cook the tortilla on low heat, allowing it to set without burning, flipping it halfway through if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens