Tacohuaco

Tortilla Española

Spanish tortilla

AutumnBreakfastsEggsPotatoesSpringWinter

1 hour

In this family we love potatoes and filling breakfasts, and this is our favorite breakfast potatoes recipe.

Our version uses thin potato slices instead of traditional diced potatoes, bakes to set the top, and usually goes straight from skillet to plate — no stovetop flip back into the skillet.

Keywords: Spanish tortilla, Испанская тортилья

Ingredients

Yields 3 portions

  • 2 big potatoes
  • 1 onion
  • 1 fresh chile
  • 1 clove of garlic
  • 5 eggs
  • olive oil
  • ½ teaspoon smoked paprika powder
  • salt

You will need

  • air fryer
  • oven
  • medium cast iron skillet

Directions

  1. Peel the potatoes if needed, and slice into ½ cm slices (use a mandoline if you have one). Toss with a bit of olive oil and salt.
  2. Fry the potatoes in the air fryer at 200 ˚C until golden, for about 20 min. Shake halfway through.
  3. Prepare the rest of the vegetables:
  4. Onions: halve, peel, and slice into ½ cm slices.
  5. Chile: halve, remove the root and seeds, and thinly slice. Garlic: peel, and thinly slice.
  6. Preheat oven to 220 ˚C. Top shelf!
  7. In a medium cast iron skillet over medium heat, start sautéing onions with olive oil and a bit of salt, for a few minutes.
  8. While the onions are cooking, whisk the eggs with a pinch of salt.
  9. Add chiles and garlic, and cook until onions start to brown.
  10. Add ½ teaspoon smoked paprika, stir until all vegetables are evenly coated in paprika, and remove the skillet from heat.
  11. Evenly arrange the potatoes on top of the onions.
  12. Pour the eggs on top of the potatoes, shake the skillet a bit to evenly distribute the eggs between the potatoes.
  13. Bake the tortilla until golden-brown for about 10–15 minutes.
  14. Let rest 5 minutes, then cut and serve from the skillet. Optional: invert onto a large plate (hold the plate against the rim and turn over in one motion) for presentation.

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