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Air Fryer Vegetarian Spanish Tortilla

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
4 servings
Lunch Dinner Spanish
Air Fryer Vegetarian Spanish Tortilla
Ingredients
  • 1 large potato, peeled and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1/8 cup leek, sliced into 1/4-inch pieces
  • 5 eggs
  • 1/4 cup grated Pecorino Romano cheese
  • salt and ground black pepper to taste
  • 1/8 cup chopped fresh flat-leaf parsley
Instructions
1
Soak the potato cubes in a bowl filled with cold water for approximately 10 minutes to remove excess starch.
2
Preheat the air fryer to a moderate temperature of 325 degrees Fahrenheit (160 degrees Celsius) before proceeding with the recipe.
3
Once preheated, drain the potato cubes and gently pat them dry using a paper towel to remove excess moisture.
4
Transfer the potatoes to a separate bowl and drizzle with olive oil, ensuring they are evenly coated.
5
Next, place the potato mixture into the air fryer basket and cook for 18 minutes.
6
After 18 minutes, increase the temperature to a higher setting of 350 degrees Fahrenheit (180 degrees Celsius) and shake the basket gently.
7
Add sliced leeks to the potato mixture and continue cooking until they have softened, approximately 3 minutes.
8
Meanwhile, in a separate bowl, whisk together eggs, Pecorino Romano cheese, salt, and pepper until well combined.
9
Pour the egg mixture into a 6-inch non-stick cake pan and mix in the cooked potatoes, leeks, and any remaining egg mixture.
10
Transfer the cake pan into the air fryer basket and cook until the tortilla has browned on top and the middle no longer jiggles, approximately 15 minutes.
11
Once cooked, remove the tortilla from the air fryer and let it cool for 5 minutes before serving.
12
Finally, sprinkle a handful of Italian parsley over the top of the tortilla for added flavor and garnish before presentation.