Spanish Tortilla-Tortilla de Patatas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitutes

Egg whites reduce cholesterol while maintaining protein.

onion

🥗Healthier: leeks

💰Cheaper: scallions

Leeks provide a milder flavor and are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen options save prep time.

Scrub and peel russet potatoes, then cut into wedges and small chunks.

Cut a small to medium-sized Spanish onion in half and slice it, then break down the slices to avoid stringy pieces.

Heat a generous amount of light olive oil in a large skillet until hot.

Add fresh thyme to the hot oil to scent it.

Add sliced onions to the skillet and cook for about 5-7 minutes until they start to color and develop flavor.

Add the potato chunks to the skillet, ensuring they are in contact with the hot oil.

Cook the potatoes until they start to look golden brown in places, then drain 99% of the oil from the skillet.

Add half a teaspoon of smoked paprika to the drained potatoes and onions.

In a mixing bowl, whisk together farm-fresh eggs, Himalayan sea salt, and black pepper until well combined.

Pour the egg mixture over the drained potatoes and onions in the mixing bowl and mix gently.

Let the mixture rest for 15-20 minutes to thicken slightly.

Add some of the reserved oil back into the skillet without cleaning it, then pour in the potato and egg mixture, spreading it evenly.

Season the top with salt and black pepper, and listen for the sizzle as it cooks.

Carefully flip the tortilla using an inverted sheet pan, then slide it back into the skillet to brown the underside.

Once browned, transfer the tortilla to a plate and let it cool to room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens