Recipe Details
Ingredients
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1largepotato, peeled and cut into 1-inch cubes
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1tablespoonextra-virgin olive oil
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⅛cupleek, sliced into 1/4-inch pieces
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5eggs
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¼cupgrated Pecorino Romano cheese
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salt and ground black pepper to taste
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⅛cupchopped fresh flat-leaf parsley
Cooking Directions
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Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
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Preheat an air fryer to 325 degrees F (160 degrees C).
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Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
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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.
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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.
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Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories222 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 4g |
19% |
| Cholesterol 240mg |
80% |
| Sodium 223mg |
10% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 2g |
8% |
| Total Sugars 1g |
|
| Protein 12g |
24% |
| Vitamin C 21mg |
23% |
| Calcium 128mg |
10% |
| Iron 2mg |
12% |
| Potassium 494mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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