Air Fryer Spanish Tortilla
Description
This easy Air Fryer Spanish Tortilla delivers a golden, custardy potato-and-egg tortilla española with crisp edges and a tender center — no flipping required. Made with just a handful of simple ingredients, it's perfect for a quick breakfast, make-ahead lunch, or classic tapas.
Ingredients
- ½ small onion, thinly sliced
- ½ small potato, thinly sliced
- 1 tablespoon olive oil
- 3 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fresh parsley, chopped
Instructions
- Preheat the air fryer to 400°F (200°C). Lightly spray 2 small non-stick tins or ramekins with cooking spray.
- Divide the onion slices between the tins, then place the potato slices on top. Season with a pinch of salt and drizzle with olive oil. Cook for 10 minutes.
- Once the potatoes are cooked, divide the beaten egg mixture between the two tins, seasoning with salt and pepper.
- Turn the air fryer down to 325°F (165°C) and cook for another 13 minutes, until the eggs are fully set.
- Remove the tins from the air fryer, run a knife around the edge, and tip each tortilla onto a plate. Top with chopped parsley and serve.
Equipment
- Ramekin or Baking Dish
Notes
- Cook the potatoes separately from the eggs for a crisp potato layer.
- Lower the heat after the potatoes so the eggs set gently without overcooking.
- Use room-temperature eggs for a creamier, more even texture.
- Store in an airtight container in the fridge for 2–3 days. Reheat in the air fryer at 300°F for 3–4 minutes.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 10gProtein: 11gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 279mgSodium: 1273mgPotassium: 315mgFiber: 1gSugar: 1gVitamin A: 411IUVitamin C: 10mgCalcium: 54mgIron: 2mg