COOKING PERUVIAN TORTILLA WITH MY GRANDMA & TODDLER

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yuca

Sweet potatoes add nutrients while yuca is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Peel and slice potatoes into thin rounds.

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

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

Remove potatoes from skillet and drain on paper towels.

In a bowl, whisk eggs with salt and black pepper until combined.

Add cooked potatoes, onions, and cheese to the egg mixture, stirring gently.

Wipe the skillet clean and add a bit more oil, heating over medium heat.

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

Cook for 5-7 minutes until the bottom is set and golden brown.

Carefully flip the tortilla using a plate, cooking the other side for another 5-7 minutes.

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

Cooking Techniques

Spice Level:

Allergens