Serves 6
30 min
Spanish Potato Omelette in Air Fryer
Recipe GLPR6fc8bc94f11c04
A classic Spanish tortilla made efficiently in an air fryer. Crispy potato and chorizo pieces are pre-cooked, then folded into beaten eggs and pan-finished to create a golden, fluffy omelette perfect for any meal.
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Ingredients
4-5 Yukon Gold potatoes (or waxy potatoes)
6 large eggs
1 Spanish chorizo link
1 sweet onion
Salt to taste
3 tablespoons olive oil, divided
Directions
Preheat your air fryer to 400°F (200°C) for 5 minutes.
While the air fryer heats, cut the potatoes into small cubes (about ½ inch), dice the chorizo into small pieces, and finely chop the onion.
In a bowl, combine the diced potatoes and chopped onion with 2 tablespoons of oil and salt to taste. Toss until well coated.
Transfer the potato and onion mixture to the air fryer basket and cook at 375°F (190°C) for 22 minutes. After 11 minutes of cooking, open the air fryer, stir the potatoes, add the diced chorizo, and continue cooking for the remaining 11 minutes.
While the potatoes cook, crack the eggs into a bowl and beat them together until well combined. Heat a 10-inch nonstick skillet over medium heat and add the remaining 1 tablespoon of oil.
Once the potatoes and chorizo are cooked through, transfer them to the bowl with the beaten eggs and mix gently to combine. Let sit for 30 seconds.
Pour the egg and potato mixture into the hot skillet and cook over medium heat. Gently stir with a spatula for the first minute to allow the eggs to begin setting.
Once the eggs start to set, stop stirring and let cook for 2-3 minutes until the bottom and edges are golden and firm. Use the spatula to gently shape the edges as needed.
When the bottom is set and golden (the top should still have a slight jiggle if you prefer it slightly custardy), place a large plate over the skillet and carefully flip the omelette onto the plate.
Slide the omelette back into the skillet, cooked-side up, and cook for another 1-2 minutes until the other side is set to your liking.
Transfer to a cutting board, slice into wedges, and serve warm.
