How to make TORTILLA ESPAÑOLA - A perfect way to use up summer eggs!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and flavor.

onions

🥗Healthier: leeks

💰Cheaper: yellow onions

Leeks provide a milder flavor.

Welcome to the video and introduction to the dish.

Discuss the abundance of eggs and the importance of using fresh ingredients.

Mention the ingredients: 2 large onions, 8 Yukon Gold potatoes, olive oil, salt, and pepper.

Peel the Yukon Gold potatoes and place them in water to soak.

Cut the potatoes into quarters and rinse them in cold water to remove starch.

Lay the rinsed potatoes on a towel to dry them thoroughly.

Prepare a non-stick pan and heat 1/2 cup of olive oil over medium heat.

Caramelize the onions in the olive oil until they are golden brown.

Add the dried potatoes to the pan with the onions and cook until tender, stirring occasionally.

In a large bowl, beat 8 eggs and season with sea salt and black pepper.

Once the potatoes and onions are cooked, drain them from the oil and add them to the egg mixture, mixing gently.

Wipe the pan clean and add a little olive oil, heating it over medium heat.

Pour the egg mixture into the skillet, spreading it evenly.

Cook for about 5 minutes, or until the edges start to set.

Carefully flip the tortilla using a plate, cooking the other side for another 5 minutes until golden brown.

Sprinkle Maldon flake sea salt over the top and garnish with scallions and basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens