Tortilla de Papas (Argentine Potato Omelette)

🧂 Ingredients

• 500 g Potatoes
• 6 Large Eggs
• 1 Yellow Onion
• 100 ml Olive Oil(plus more for cooking if needed)
• 1 teaspoon Salt(or to taste)
• 0.5 teaspoon Black Pepper(freshly ground, or to taste (optional))

👨‍🍳 Instructions

1. 1

   Prepare the potatoes and onion: Peel the potatoes and slice them thinly, about 3mm thick. If they are very large, you can cut them in half lengthwise before slicing. Thinly slice the yellow onion. Set aside.

   ⏱️ 10 minutes
2. 2

   Slowly cook the potatoes and onions: In a large, non-stick skillet (about 24-26 cm or 9-10 inches in diameter), heat the 100ml of olive oil over medium-low heat. Add the sliced potatoes and onions. Season generously with salt and pepper (if using). The oil should mostly cover the potatoes and onions; if not, add a little more. Cook gently, stirring occasionally, for about 20-25 minutes, or until the potatoes are tender but not browned or crispy. They should be soft and yielding when poked with a fork. This slow cooking process is key to the tortilla's texture.

   ⏱️ 25 minutes
3. 3

   Drain and combine: Once the potatoes and onions are tender, carefully drain off most of the excess olive oil into a heatproof bowl (you can reserve this flavorful oil for other uses). Leave a tablespoon or two of oil in the skillet. Transfer the cooked potatoes and onions to a large mixing bowl.

   ⏱️ 5 minutes
4. 4

   Prepare the egg mixture: In a separate medium bowl, crack the 6 large eggs. Add the remaining salt (about 1 teaspoon, or to taste) and pepper (if using). Whisk the eggs until well combined and slightly frothy. Pour the whisked eggs over the warm potato and onion mixture. Gently fold everything together with a spatula, ensuring all the potatoes and onions are coated with egg. Let the mixture sit for about 5-10 minutes to allow the potatoes to absorb some of the egg.

   ⏱️ 10 minutes
5. 5

   Cook the tortilla (first side): Return the skillet with the reserved tablespoon or two of oil to medium-low heat. Once the oil is warm, pour the egg and potato mixture into the skillet. Spread it evenly with a spatula. Cook gently, uncovered, for about 10-15 minutes. The edges should start to set, and the bottom should be lightly golden. You can gently shake the pan to ensure it's not sticking.

   ⏱️ 15 minutes
6. 6

   Flip and cook the second side: This is the trickiest part. Place a large plate (larger than the skillet) upside down over the skillet. With one hand firmly on the plate and the other holding the skillet handle, quickly and confidently flip the skillet over so the tortilla lands on the plate, cooked side up. Carefully slide the tortilla back into the skillet, uncooked side down. Tuck in the edges with a spatula to create a neat, rounded shape. Cook for another 8-10 minutes, or until the tortilla is cooked through and lightly golden on the second side. You can test for doneness by inserting a skewer into the center; it should come out clean.

   ⏱️ 10 minutes
7. 7

   Rest and serve: Slide the finished tortilla onto a clean serving plate. Let it rest for at least 5-10 minutes before slicing. This allows the tortilla to set further and makes it easier to cut.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For flipping, use a plate that is slightly larger than your skillet. Ensure a confident and swift motion to avoid breaking the tortilla.
• ✓Maintain a medium-low heat throughout the cooking process to ensure the inside cooks through without burning the outside.
• ✓The tortilla de papas is delicious served warm, at room temperature, or even cold, making it perfect for picnics or make-ahead meals.

🔄 Variations

• Add finely chopped cooked ham or diced chorizo to the potato and onion mixture before adding the eggs.
• Incorporate sautéed bell peppers (red or green) along with the onions for added flavor and color.

🥗 Nutrition

Per serving