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Tortilla de Papas

Serves 4 Entree vegetarian, gluten-free

Tortilla de Papas

Tortilla de papas, while tracing its roots to the Spanish omelette, is a beloved staple in Argentinian kitchens. This comforting dish is a frequent star at casual lunches and dinners, offering a hearty option that can be enjoyed at any temperature. Its simplicity and satisfying nature make it a versatile choice for any meal, whether served alone or alongside a fresh salad.

The tortilla de papas should be a harmonious blend of tender potatoes and soft onions, enveloped in fluffy, golden eggs. The exterior should have a slight crispness, giving way to a soft, savory interior. Each wedge offers a satisfying bite, with a balance of salt enhancing the natural flavors of the ingredients.

Ingredients

  • 600 g (1.3 lb)potatoes, sliced thin
  • 1onion, sliced
  • 6eggs
  • for fryingoil
  • to tastesalt

Method

  1. Start by heating a generous amount of frying oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, ensuring they are evenly distributed in the pan. Cook them gently, stirring occasionally, until the potatoes are tender and the onions are translucent. Avoid browning them; they should be soft and cooked through, which will take on a slightly golden hue.
  2. Once the potatoes and onions are tender, carefully drain the excess oil from the skillet, leaving just enough to lightly coat the bottom. This prevents the tortilla from sticking and ensures a smooth texture.
  3. In a large bowl, beat the 6 eggs with a pinch of salt until well combined. The mixture should be smooth and slightly frothy. Add the cooked potatoes and onions to the eggs, stirring gently to coat all the ingredients evenly.
  4. Wipe out the skillet and add a small amount of oil to coat the bottom. Pour the egg and potato mixture back into the skillet, spreading it evenly. Cook over medium-low heat until the edges are set and the bottom is lightly golden, which should take about 5-7 minutes. The top will still be slightly runny.
  5. To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet to transfer the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, to finish cooking. Cook for another 3-5 minutes until the tortilla is set but still slightly creamy in the center.
  6. Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before cutting it into wedges. The tortilla can be served warm or at room temperature, allowing the flavors to meld beautifully.