Airfyer Tortilla Vaga with Padron Peppers & Manchego

Fri, 12 September 2025

Inspired by recent trips to Madrid, I was blown away by the fantastic tortilla vaga at some of the city’s best tapas bars. Nicknamed the “lazy tortilla” it’s the perfect dish for morning, noon & night.” – as this dish can be eaten throughout the whole day. The best part? Jack cooked with Bosch series 6 air fryer, which keeps it simple and fuss-free

Serves 2 to 4

Ingredients

4 Large Rooster potatoes, cut into chunks

2 Onions, thinly sliced

3 tbsp extra virgin olive oil

6 large free-range eggs

Handful of whole padrones

Manchego cheese or parmesan or feta

Sea salt & black pepper

1 lime cut into wedges

Method

Toss the potatoes and onions with salt, pepper, and 1 tbsp olive oil in the airfryer basket. Cook at 180°C for 15 minutes, until golden and almost tender.

Beat the eggs with a dash of olive oil, salt, and pepper. Remove the cooked potatoes and onions to a plate. Line the airfryer with greaseproof paper.

Layer the potato and onion mix in the basket, then pour over the beaten eggs. Toss the padron peppers with a little olive oil and seasoning and pile them on top. Shave strips of cheese and scatter over the peppers.

Cook in the airfryer at 170°C for 15–17 minutes, until the tortilla is just set but still custardy in the centre.

Allow to rest briefly, then transfer to a plate and serve with lime wedges.