Ingredients

For the Tortilla Base:

• 4 medium Yukon Gold or red potatoes (about 1 lb), peeled and cut into ¼-inch thick rounds
• 1 large yellow onion , thinly sliced
• 3 tablespoons olive oil (divided)
• 6 large eggs
• ½ cup heavy cream (or whole milk for a lighter version)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional, for depth)
• 2 tablespoons fresh parsley , chopped (for garnish)

For the Air Fryer:

• Cooking spray or additional olive oil for brushing

Optional Add-ins:

• ½ cup diced chorizo or ham
• ½ cup frozen peas, thawed
• ¼ cup manchego cheese, shredded

Instructions

Step 1: Prepare the Potatoes and Onions

1. In a large bowl, toss the potato rounds and sliced onion with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Preheat your air fryer to 375°F (190°C) for 3 minutes.
3. Place the potato-onion mixture into the air fryer basket in a single layer (work in batches if needed). Cook for 12–14 minutes , shaking the basket halfway through, until the potatoes are tender and lightly golden. They should be fork-tender but not falling apart.
4. Remove the potatoes and onions from the air fryer and set aside to cool slightly. Reduce the air fryer temperature to 350°F (175°C) .

Step 2: Make the Egg Mixture

1. In a large mixing bowl, whisk together the eggs, heavy cream, remaining ½ teaspoon salt, black pepper, and smoked paprika until well combined and slightly frothy.
2. Gently fold in the cooked potatoes and onions. If using optional add-ins like chorizo, peas, or cheese, fold them in now.
3. Let the mixture sit for 5 minutes to allow the flavors to meld.

Step 3: Form the Tortilla

1. Line the air fryer basket with parchment paper (cut to fit) and spray lightly with cooking spray. Alternatively, use a lightly oiled silicone mold that fits your air fryer.
2. Pour the egg-potato mixture into the prepared basket or mold. Use a spatula to spread it evenly.
3. Cook at 350°F (175°C) for 10 minutes . Do not shake the basket during this time.

Step 4: The Flip (The Crucial Step)

1. After 10 minutes, the top of the tortilla should be mostly set but still slightly jiggly in the center.
2. Remove the basket from the air fryer. Place a large plate over the top of the basket and carefully invert the tortilla onto the plate.
3. Slide the tortilla back into the air fryer basket, now with the cooked side facing up. If using parchment, you may need to replace it.
4. Cook for another 5–7 minutes at 350°F (175°C) until the tortilla is fully set, golden brown on the edges, and a toothpick inserted into the center comes out clean.
5. Intensity Note: This flip is the most challenging part of the recipe. Work slowly and confidently. If you’re worried about breaking the tortilla, you can skip the flip and instead cook the tortilla for 15–18 minutes total, though the top will be paler.

Step 5: Rest and Slice

1. Carefully remove the tortilla from the air fryer and let it rest on a cutting board for 5 minutes . This allows the eggs to firm up and makes slicing easier.
2. Cut the tortilla into 8 wedges , like a pie.
3. Garnish with fresh chopped parsley.

Nutrition

Calories: 320 · Protein: 13g · Fat: 18g · Carbohydrates: 26g Dietary · Saturated Fat: 6g · Fiber: 3g · Sugar: 4g · Sodium: 520mg