Jamie's Speedy Potato Tortilla

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.

Wash the potatoes and halve them, then quarter them, leaving the skin on.

Finely slice the potatoes to about the thickness of a pound coin.

Heat a 24 centimeter nonstick pan on medium heat and add a couple of tablespoons of olive oil.

Add the sliced potatoes to the pan and cook until soft and tender, about 20 minutes.

Slice the sweet onion in the same way as the potatoes and add to the pan with salt and pepper.

While the potatoes and onions are cooking, prepare the salsa by halving the tomatoes and removing the seeds.

Use a box grater to grate the tomatoes, separating the pulp from the seeds.

Add half a tablespoon of vinegar and about twice as much olive oil to the tomato pulp, along with salt and pepper.

Finely slice the parsley and mix it into the salsa.

Remove the skin from the pepper and slice it, adding it to the salsa mixture.

In a bowl, crack 6 eggs and let them come to room temperature.

Once the potatoes and onions are cooked, remove the pan from the heat and pour the eggs over them, letting them warm up together.

Return the pan to medium heat, using a spatula to pat down the mixture gently.

Cover the pan with a lid and cook until the bottom is set.

To flip the tortilla, place a lid upside down on the pan and carefully turn it over, sliding the tortilla back into the pan if needed.

Cook for another couple of minutes until the tortilla is hot and steamy with a little color on top.

Serve the tortilla with the salsa on the side, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens