Tortilla de Papas Argentina

The story

Tortilla de papas reached Argentina through Spanish migration and became established in homes, cafés and bodegones. Local versions tend to be generous and practical, using slowly cooked potatoes and onion bound with egg into a substantial dish that can be served hot or at room temperature. Its reputation rests on texture: the potatoes must be fully tender, the onion sweet and the egg set without becoming dry. A confident flip creates an even golden exterior while preserving a moist interior. The tortilla is common as a starter, light lunch, sandwich filling or part of a cold spread. It reflects the lasting Spanish influence on everyday Argentinian food rather than the more theatrical culture of the parrilla.

Ingredients

• Main
• 350 gram potatoesthinly sliced
• 0.5 piece onionsliced
• 3 piece eggs
• 75 millilitre olive oil
• 0.5 teaspoon salt
• to taste to taste black pepper

Method

1. Slice potatoes and onion evenly

   Peel and slice potatoes into even 3-4 mm rounds. Slice onion thinly so it softens at the same pace.

   Look for: Slices should be thin and consistent. Tip: A mandoline helps, but a sharp knife is fine if you keep the slices even. Avoid: Thick potato slices stay hard in the centre.

2. Poach in oil

   Cook potatoes and onion gently in oil over medium-low heat, about 150-160°C, until tender without much browning.

   Look for: Potatoes should bend without breaking and onions should look translucent. Tip: Season the potatoes while warm so they absorb salt. Avoid: Do not fry until crisp; tortilla needs tender potatoes.

3. Mix with eggs

   Drain the potatoes well, then fold into beaten eggs and rest for 5 minutes so the egg coats every slice.

   Look for: The mixture should look glossy and well coated. Tip: Resting improves the set and flavour. Avoid: Too much leftover oil makes the tortilla greasy.

4. Cook and turn

   Cook in a non-stick or seasoned pan over medium-low heat until the edges set, then flip using a plate and cook the second side.

   Look for: The outside should be golden and the centre just set. Tip: Slightly soft centre is more traditional than a dry omelette. Avoid: High heat burns the outside before the middle cooks.

5. Rest and slice

   Rest 5-10 minutes before slicing into wedges or squares.

   Look for: Slices should hold together cleanly. Tip: Serve warm or room temperature with a simple salad. Avoid: Cutting immediately can make it collapse.

Nutrition

per serving

Estimated from recipe type and ingredient list; review before publishing formal nutritional claims.