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Air Fryer Spanish Tortilla

A Spanish tortilla is just as tasty when made in your air fryer. This recipe saves on cleanup and reduces oil from the traditional recipes. Try this nestled in a ciabatta roll with some hot sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 853 kcal

Equipment

  • 1 Air Fryer
  • 2 Mixing Bowls One for soaking potatoes, one for egg mixture
  • 1 6-inch Nonstick Cake Pan Must fit within your air fryer basket
  • 1 Whisk
  • 1 Chef's Knife and Cutting Board For potato and leek preparation

Ingredients
  

Main

  • 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

Instructions
 

  • Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
  • Preheat an air fryer to 325 degrees F (160 degrees C).
  • Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
  • 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.
  • 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.
  • Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

Notes

1. Potato Preparation: Ensure potatoes are thoroughly dried after soaking to promote crisping in the air fryer, rather than steaming. This is critical for achieving the desired texture.
2. Leek Enhancement: While air frying works, a quick sauté of the leeks in a separate pan with a touch of butter or olive oil before adding them to the egg mixture can deepen their sweetness and provide a more uniform texture.
3. Cheese Authenticity: Traditional Spanish tortillas typically do not contain cheese. For a purist approach, omit the Pecorino Romano. If including cheese, consider a milder Spanish variety like a young Manchego for a more thematic flavor profile.
4. Doneness Test: The 'no jiggle' test is crucial. For precision, a probe thermometer inserted into the center should read 160°F (71°C) to confirm the eggs are fully set without overcooking and drying out.
5. Flavor Boost: A pinch of smoked paprika (pimentón ahumado) added to the potato-leek mixture or even the eggs can impart a wonderful, authentic Spanish depth.