Air Fryer Spanish Tortilla

Name: Air Fryer Spanish Tortilla
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 large potato, peeled and cut into 1-inch cubes; 1 tablespoon extra-virgin olive oil; ⅛ cup leek, sliced into 1/4-inch pieces; 5 eggs; ¼ cup grated Pecorino Romano cheese; salt and ground black pepper to taste; ⅛ cup chopped fresh flat-leaf parsley

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 4

Cost: $6.40 /serving

Author : Buckwheat Queen

Ingredients

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1 large potato, peeled and cut into 1-inch cubes1 tablespoon extra-virgin olive oil⅛ cup leek, sliced into 1/4-inch pieces5 eggs¼ cup grated Pecorino Romano cheesesalt and ground black pepper to taste⅛ cup chopped fresh flat-leaf parsley

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Instructions

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Step 1

Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.

Step 2

Preheat an air fryer to 325 degrees F (160 degrees C).

Step 3

Drain the potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.

Step 4

Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.

Step 5

Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.

Step 6

Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.