Hi! My father's from Spain (Galicia), and this is one of my favorite Spanish dishes as well! However, the Spanish Tortillas I grew up eating are a bit different. We don't make it with ham, milk, or black pepper (sometimes we'll add the red peppers), so I think the version I'm used to isn't as unsafe as the recipe you've posted. It still tastes amazing though!
I haven't tried it using only egg whites; I wonder how much of the flavor would be lost. For now, it helps if I just have a small slice of the tortilla with some french bread as the SF base.
I've been working on a safe and easy recipe for tuna empanada. I'll post it if I get anywhere with it!
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Re: Spanish Tortilla - can anyone help make this safe?
