How to make tortilla de patatas San Sebastián Style - Culinairbnb

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 the potatoes with a dull kitchen knife.

Half the potatoes lengthwise and cut them into wedges that are thick on one side and thin on the other.

Cut the onions and green peppers into a rough dice.

Heat olive oil in a skillet over low temperature until it starts shimmering slightly.

Add the diced onions and green peppers to the skillet and wait for them to caramelize.

Once caramelized, add in the potato wedges.

While the potatoes are frying, scramble the eggs and add salt to taste.

When the potatoes are soft and brown, and the onions and peppers are caramelized, strain out the oil and incorporate the mixture into the scrambled eggs, mixing well.

Return the mixture to a lightly oiled skillet and shake it to help the edges curl up.

Make a little hole in the bottom while the egg is still runny to help push the edges up the sides.

When the tortilla is set at the bottom, has brown edges, and slides around when shaken, it's time to flip it.

Put a plate on top of the skillet and flip the whole thing in one confident motion.

Add a little more oil to the pan and slide the tortilla back in, tucking any loose edges underneath.

Once the other side is beautifully browned, slide the tortilla onto a plate.

Cooking Techniques

Equipment Needed

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Dietary

Allergens