Name: Air Fryer Spanish Tortilla
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Potato, peeled and cut into 1-inch cubes - 1 large; Extra-virgin olive oil - 1 tablespoon; Leek, sliced into 1/4-inch pieces - ⅛ cup; Eggs - 5; Grated Pecorino Romano cheese - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Chopped fresh flat-leaf parsley - ⅛ cup

Ingredients for - Air Fryer Spanish Tortilla

1. Potato, peeled and cut into 1-inch cubes 1 large

2. Extra-virgin olive oil 1 tablespoon

3. Leek, sliced into 1/4-inch pieces ⅛ cup

4. Eggs 5

5. Grated Pecorino Romano cheese ¼ cup

6. Salt and ground black pepper to taste ¼ cup

7. Chopped fresh flat-leaf parsley ⅛ cup

How to cook deliciously - Air Fryer Spanish Tortilla

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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